Servings: Makes 1 quart

8  (can use Meyer, Eureka or Lisbon) lemons, scrubbed 8  (can use Meyer, Eureka or Lisbon) lemons, scrubbed
1/2 cup kosher salt ½ cup kosher salt
2 cinnamon sticks 2 cinnamon sticks
4 bay leaves 4 bay leaves
Fresh lemon juice as needed Fresh lemon juice as needed

Cut each lemon into quarters from the top to within ½ inch of the bottom, taking care to leave the 4 pieces joined at the stem end. Sprinkle the insides of the lemon with some of the salt.
Place 1 tablespoon of salt on the bottom of a 1-quart canning jar and pack the lemons into the jar, adding more salt, the cinnamon sticks, and the bay leaves as you go. Push down on the lemons to release as much juice as possible. Add extra lemon juice almost to the top of the jar. Cover the jar tightly.
Let the lemons sit at room temperature for 1 month, turning the jar upside down periodically to distribute the salt and juices.
To use the lemons, remove from the brine and discard the pulp. Wash the peel and use. Some white crystals will form on the top of the lemons in the jar, which is normal, so do not discard the lemons. They can be stored at room temperature or refrigerated for up to 1 year.