-
1
Sterilize a 500 ml glass jar with boiling water; drain and dry thoroughly.
-
2
Layer lemon halves and salt in the jar, pressing firmly with each layer until lemons release juice; repeat until full.
-
3
Fill jar so lemons are submerged in their own juice; top with final layer of salt.
-
4
Seal jar and place in a cool, dark cupboard at 15–18°C.
-
5
Shake jar daily for first 7 days to distribute salt evenly.
-
6
Reduce shaking to 2–3 times weekly; cure for minimum 30 days until flesh softens and bitterness mellows.
-
7
Use as needed; store indefinitely in brine at room temperature.