Scald whichever clean jars you intend to use with boiling water. They need to be very clean, but probably not sterilised - the lemons are so salty and acidic that almost nothing will grow in them.
Wash your lemons, then quarter them from top to bottom (not sideways), but keep most of them intact at the bottom. Place in the jars, filling the opened insides with loads of salt. fill any gaps or spaces in the jars with loose quarters of lemons, packing tightly by pressing them down (I use the handle of a wooden spoon to squish them down very firmly) and adding plenty of salt around each piece and in between layers.
When your jar is as completely full as you can get it, pour in fresh squeezed lemon juice to cover fruit, chuck in some more salt and seal.
Leave the jars out for a day or two, to let the fruit settle. Open them and top up with more juice so the fruit is covered again, then reseal.
Store in the refrigerator for 6 weeks. To use, remove however much fruit you need, discard the fruit pulp - you do not use this - rinse the lemon peel to remove excess brine, pat dry with paper towels, then chop up and use as desired.
