Pickled Lemons - cooking recipe

Ingredients

10 lemons
1 cup kosher salt, more if needed
fresh lemon juice, to cover, if necessary

Preparation

Quarter each lemon from top to within 1/2 inch of bottom so that slices are still attached to bottom of lemon.
Rub salt on exposed flesh and re-form.
Place 2 tablespoons of salt on the bottom of a jar (size of the lemons will determine the size of jar needed).
Pack lemons in layers, alternating with salt, until jar is full. Add fresh lemon juice, if necessary, to cover lemons.
Close jar and store on a shelf.
Occasionally turn jar over to redistribute salt.
Lemons can be used in two weeks and will keep unrefrigerated for a year.
To use, rinse slices under cold water to remove salt.
Remove and discard pulp.
Use rind as a flavoring agent, cutting it up to spike up a vegetable salad or to add to the pan when you are deglazing after sauteing meats or fish.