Thoroughly wash and scrub the lemons.  Slice each lemon into eight wedges.  Fill the jar about a quarter of the way with the lemon wedges, then sprinkle in about a quarter of the salt.  Repeat this process, pressing down on the lemons as you go with the handle of a wooden spoon.  Make sure to use the entire amount of kosher salt (1/3 cup).  Once the jar is filled, place the lid on it, mark it with the date, and set it aside for 3 to 4 days in a dark, cool place like the pantry or a cupboard.

After a few days, check to see how much juice the lemons have released.  It should be close to covering all of the lemons.  If not, press them down with the handle of a wooden spoon and add enough fresh lemon juice to completely cover the lemons.  Replace the lid and allow the lemons to cure for 3 to 4 weeks in a cool, dark place.

After 3 to 4 weeks, your lemons are ready to use and can be kept at room temperature in the jar for up to 6 months, or, you can place the jar in the fridge to be safe.

To use preserved lemons in a recipe, I like to rinse or pat them dry, then separate the flesh from the peel. I typically discard the flesh and use just the peel. If you’re using a recipe, follow their instructions.