- 8 to 10 whole lemons
- 1/2 cup kosher salt
- 1/4 cup granulated sugar
Trim 1/4-inch off of top and bottom of each lemon. Split each lemon lengthwise into quarters, keeping quarters connected at base. Transfer to large bowl. Toss with salt and sugar. Cover with plastic and refrigerate overnight.
The next day, lemons will have released a lot of liquid. Transfer entire contents of bowl to sterilized canning jar, pressing lemons down firmly until they are completely submerged in liquid. Seal jars and store in refrigerator for at least 2 weeks and up to 6 months.