Choose a sterilized glass jar that will hold the amount of lemons you want. Consider beginning with a quart canning jar, which will hold 5 to 8 lemons, depending on size.

Thoroughly wash lemons. Cut the nubs off the ends. Cut into quarters lengthwise.

Pack lemons tightly into jar. Add 1 tablespoon salt for each lemon (if lemons are large, use 2 tablespoons per each lemon). Be sure to pack very tightly, pushing down as you go. Make sure the salt is worked through evenly. Optional: Add the spices to the jar a little at a time. I normally use a few bay leaves, 1 cinnamon stick and a pinch of the other spices per quart.

Let sit for a few hours, allowing time for the salt to draw the juice out of the lemons. Push down firmly again, making sure there are no air pockets, and then add the lemon juice until everything is completely submerged.

Add 1 more tablespoon of salt to top.

Top with a weight to make sure the lemons stay submerged.

Cover the jar with either a piece of cloth or plastic wrap using a rubber band to secure the top. You can also use the jar lid, but it will need to be “burped” every few days to release pressure from fermentation gasses.

Let sit out of direct sunlight in a cool spot in your kitchen (the counter is usually fine). The lemons will be ready to eat in about a month. You’ll know if you try to use them too soon—they’ll be incredibly salty. Once ready, store in the fridge and they will last for years.

Note: This recipe can be scaled to any quantity.