5-10 Meyer or regular lemons depends on how big is your jar
1-2extra lemons for juicing
Himalayan salt (lots of it)
Cinnamon sticks, chili pepper, peppercorn, rosemary (optional)
Instructions
Cover the bottom of your canning jar (32 oz) with 2 tablespoons of Himalayan salt. Note: My favorite jar is the one with a rubber gasket to prevent the lid from corrosion.
Scrub the lemons with warm water. Set aside 1 or 2 lemons for juicing at the end.
Cut off a thin slice from both ends of each lemon, so they have a flat bottom. Stand the lemon up and slice lengthwise in quarters, almost through, but keep the lemon attached at the base.
Gently open the lemons but do not detach them. Fill each aperture with 1 tablespoon of Himalayan salt.
Add a few lemons to the jar and press them down with your hand, a muddler, a pestle, a pair of tongs, or a sturdy spoon so that they release their juices. Add more lemons and pack the jar as tightly pressing down to cover them with their juices. NOTE: If the juice released does not cover the lemons, squeeze the juice from the reserved 1 or 2 lemons on top.
Cover the lemons with 2 tablespoons of Himalayan salt (and any optional flavorings). Seal the jar and let it sit at room temperature for at least 3 weeks, or until the lemon rinds are very soft. Gently shake the jar every day, turning upside down for the first 2 weeks., then move it to the refrigerator.