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1.
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Place 2 tablespoons of salt in the bottom of a sterilized jar.
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(To sterilize a jar, cook the jar in boiling water for a few minutes and let dry).
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2.
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One by one, prepare the lemons.
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Cut off any stems from the lemons and the cut them each into 8 wedges.
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3.
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Pack the lemons in the jar, squishing them down so that juice is extracted and the lemon juice rises to the top of the jar.
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Start with a layer of lemons on top of the salted bottom then add some peppercorns and a bayleaf.
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Then add more salt on the lemons and start with a new layer of lemon wedges.
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Repeat the process untill the lemons reach the top of the jar.
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Make sure the top is covered with lemon juice.
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Add more fresh squeezed lemon juice if necessary.
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Top with a couple tablespoons of salt.
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4.
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Seal the jar and let sit at room temperature for a couple days.
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Turn the jar upside down occasionally.
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Then put in refrigerator and let sit, again turning upside down occasionally, for at least 3 weeks, until lemon rinds soften.
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5.
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To use, remove a lemon from the jar and rinse thoroughly in water to remove salt.
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Discard seeds before using.
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Discard the pulp before using, if desired.
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6.
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Store in refrigerator for up to 6 months.
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7.
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Most of the time I am able to fill 2 medium sized jars with 10 to 12 lemons.
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So when I make these I usually make sure I have some extra lemons on hand to either help fill up the jar or to get some lemon juice.
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PS: This makes a great gift.
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Top the lid of the jar with a piece of cloth and tie it down with a piece of string.
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For added allure add your own label to the jar.
