- 6 Meyer lemons
- 6Tbs coarse sea salt
- Sterilize a jar by filling it with boiling water for a minute, then emptying it
- Wash the lemons and cut a deep cross all the way from the top to within ½" from the base
- Stuff each lemon with 1 tablespoon of the salt and place in the jar
- Push the lemons in tightly so they are squeezed together tightly
- Seal the jar and leave in a cool place for 1-4 weeks before placing in the fridge. The longer you leave them, the better the flavor.