Step 1

Carefully slice a cross into each lemon, without cutting all the way through.

Step 2

Next, stuff each lemon with ⅛ cup of kosher salt.

Step 3

Place the lemons in a jar.

Step 4

Apply pressure to the lemons with the end of a rolling pin to smash them and release any air bubbles.

Step 5

Cover the lemons with lemon juice and make sure they are entirely submerged.

Step 6

Top the contents with ⅛ cup of salt.

Step 7

Seal the jar with a lid and let it sit at room temperature for 3 days, shaking it once a day.

Step 8

After 3 days, move the jar to the fridge and let it sit for at least 3 weeks.

Step 9

After 3 weeks, the preserved lemons are ready.

Step 10

Rinse the lemons in cold water, then use as desired.