Allow 130g cooking salt for 1kg lemons.
Extra lemons needed for juice.
Wash the lemons, pat them dry. Cut lengthwise not quite into quarters.
Sprinke generously with salt inside the lemons.
Pack the lemons into a Fowlers No.31 bottle, adding extra salt.
Press the lemons down: use a saucer with a weight or stone.
Top up the jar with freshly squeezed lemon juice.
Seal with Size 4 ring, Size 4 stainless steel lid, & Size 4 clip.
They will release their juices. Add extra lemon juice over the following days so that the lemons are covered. Shake the jar from time to time to assist in dissolving the salt.
Leave for about a month. Store in the refrigerator, or process in your Simple Natural Preserving Kit for 60 minutes to assist in the maturation process.