Choose smooth, thin-skinned, unblemished lemons. Scrub them well. Make two vertical
cuts in a cross to within about 1/2 inch of their base, so that they still hold
together. Put 1/4 teaspoon of salt into the center of each lemon and press them
closed. Pack tight in sterilized glass jars. Sprinkle 1 tablespoon of salt and the
strained juice of 1 lemon into each jar. Top off each jar with boiling water and
seal. Leave them for 3 to 4 weeks.
To use lemons, rinse well under cold water and discard the flesh and pith, retaining