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1
Juice four of the lemons and set the juice aside for later.
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2
Wash the remaining lemons well in warm water and cut them in half lengthwise; cut the halves lengthwise again, stopping about 1/2-inch from the bottom, leaving the quarters attached.
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3
Add one tablespoon salt to the bottom of a clean 1-quart jar (wide mounth is best) Then sprinkle the remaining salt generously in the cuts of each half and all over the exposed flesh of the lemons.
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4
Layer in the jar, cut side down, adding the bay leaves, allspice and peppercorns as you go.
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5
Press down on the lemons to release their juices and to make sure they fit in the jar.
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6
(If the juice released from the pressed fruit does not cover them completely, add additional fresh lemon juice to cover completely.
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7
Leave about 1/2-inch headspace in the jar and seal tightly.
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8
Let the lemons macerate for 30 days in a warm, dark place, shaking or turning the jar every day or two to distribute the salt and juice.
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9
After 30 days, store the lemons in the refrigerator for up to one year.
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10
To use, rinse the lemons as needed under running water; remove and discard the pulp, if desired.
