Wash the lemons thoroughly and cut off the tip of each lemon to remove the stems. Quarter 6 lemons lengthwise but only cut ¾ of the way down making sure the lemon quarters are still connected to the base. (Save the remaining 2 lemons for later).
Place a lemon in the bowl, spread it open and sprinkle salt on it. Be generous with the salt. Excess salt will stay in the bowl and you can reuse it for the remaining lemons.
Place the salted lemons in the jar one at a time making sure to press the lemons each time to release their juices. Sprinkle another tablespoon of salt on top of each lemon. Leave about ¼ inch from the top. When you have packed the lemons in the jar, you may need to take the remaining 2 lemons and squeeze the juice into the jar in order to cover the lemons.
Place the lid on the jar and seal the jar to a finger-tight seal. Keep the jar at room temperature for 30 days. Every 3 days shake the jar to mix the salt and juice together.
As the lemons are preserving, the juice may/will turn cloudy and thick. This is completely normal.
Preserved lemons can last up to a year in the refrigerator.
You can also dehyrdrate the preserved lemons and then pulverize them in a spice grinder.
Preserved Lemons https://joeeatsworld.com/preserving-recipes/preserved-lemons/ October 18, 2019