1. Wash the lemons in hot water to remove the waxy coating. Halve and juice the lemons. Reserve all of the juice and 12 of the lemons. (Discard 6 of the halves.)
2. Combine the lemons and salt in a large bowl and mix and rub together by hand to get the salt distributed evenly into the lemon halves. Pack the lemons and any salt that doesn't adhere into 8 sterilized pint jars or containers. Pour the lemon juice evenly over the lemons and top with water until completely submerged. Preserve in the refrigerator, turning every 2 to 3 days for 5 weeks before using. Gift Note: Add the tang of brined lemons to your next tagine supper. Scrape the pith and flesh from your lemons and thinly slice the skin before stirring into a pot of rice or couscous along with blanched almonds, picholine olives and a handful of freshly chopped flat-leaf parsley.
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