Thoroughly wash lemons.

Cut each lemon lengthwise in half, but only cutting 3/4 of the way down, keeping the lemon attached at the base (do not cut all the way through).

Then make another cut, as if you were cutting the lemons into quarters, again, not cutting all the way through.

Open the lemon and sprinkle a tablespoon of salt into the lemon.

Place the lemon into a sterilized jar and press down firmly, releasing most of the juice.

Repeat with the rest of the lemons, packing the jar with the lemons and there juice.

Close the jar and store at room temperature for one week, giving it a shake and a turn upside-down each day.

After one week, place the jar in the refrigerator for two more weeks, giving it a shake every day or two.

After 3 weeks the lemons are ready to use in recipes where lemons are called for.