- 12 lemons, organic if possible
- 1/2 cup rock salt
- Sterilized glass jar
- Quarter each lemon lengthwise almost to the bottom but making sure it still remains attached to its base. Fill each lemon liberally with salt.
- Add a layer of lemons to the jar and press down firmly with your knuckles to get a lot of the juice out. It might flatten out a bit in the process but that’s fine. Add another layer of the lemons on top and tamp down again.
- Juice the remaining lemons and pour enough juice to completely submerge the lemons in the jar. (You might need more juice for this depending on the size of your jar.)
- Let it sit for 8-10 days on your counter. Tamp the lemons down with a wooden spatula every 2 to 3 days, making sure it’s fully submerged during the entire duration.
- Once ripened (the lemons will have softened and shriveled slightly), refrigerate for at least 2 weeks before using. Stays good refrigerated for up to 1 year.
- If your lemons are not completely submerged in the juice, they might develop a white film. This is harmless and just needs to be washed off before using.
- Once you go through all the lemons in the jar, retain the lemon brine and reuse for the next batch adding more lemon juice if needed.
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