- 8 small lemons, well washed
- 1 cup kosher salt
- 3 bay leaves
- 1 tablespoon peppercorns
- 1 cup freshly squeezed lemon juice, or mom if needed
Working with one lemon at a time - set lemon on stem end. Make two perpendicular slices - cutting 1/2 to 3/4 of the way through - essentially dividing each lemon into quarters that are still attached at stem end. Spread open quarters and pack the lemon with as much salt as possible.
Place the lemons, bay leaves and peppercorns in a sterile quart canning jar (with sterile lid). Push down with a clean spoon to cram lemons in as tightly as possible. Add enough lemon juice to cover lemons. The liquid should be about 1/2 inch shy of brim. Close lid. Submerge jar in large pot of boiling water (cover by a good inch) and process 5 minutes. Carefully lift from pot and allow to cool on metal rack. Stow away in a cool dark place for one month before opening.