Put 2 tablespoons kosher salt in bottom of each jar.
Cut stems off 4 – 5 lemons and then make “X” on top, cutting lengthwise through each lemon almost to the bottom but not quite.
Open lemons and generously sprinkle salt on the pieces.
Stuff lemons in jars while squishing them in as tightly as possible to squeeze out the juice and fill in the empty spaces. Add cut rosemary or thyme leaves along with 2 more tablespoons of salt. Or instead of the herbs, you can add a cinnamon stick, peppercorns or whole cloves if you like.
Make sure the jar is filled to the top with lemon juice. Add more if needed. Tightly cover the jars and let stand for about 2 days.
During that time you can turn the jars upside down from time to time just to make sure it’s all soaking in the salt.
Then refrigerate for about 3 weeks or until the peels soften.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2012/01/24/citrus/