Salt Pickled Lemons
Wash the lemons thoroughly and cut a cross in the lemons without cutting all the way through. Put one tablespoon coarse salt in each lemon and press it down in a glass jar. Continue until the jar is full. Squeeze the lemons together as much as possible.
Leave it at room temperature 2-3 days. Squeeze the lemons every day and notice if the lemons make enough juice to cover them. If not you add extra lemon juice before storing in the refrigerator.