INGREDIENTS:
12 lemons
1 cup kosher salt
Fresh squeezed lemon juice
1 tablespoon pickling salt
Sterilize a 1-quart glass preserving jar with boiling water right before
filling with lemons. Slice lemon from bud end to within 1/2-inch of stem
end. Turn lemon 90 degrees and repeat. Open lemon slightly and pack inside
with salt. Pack into jar and repeat with remaining lemons. Add enough lemon
juice to cover to the top. Add pickling salt and close jar tightly. Set aside
to pickle for at least 3 weeks. Every few days, turn jar over to redistribute
juices and let stand on its head for a few days, then invert again.
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