Fill a several small canning jars with boiling water and let sit a minute

Pour the water out and let dry for a few minutes

Put 2 T kosher salt in the bottom of the jars

Cut lemons into quarters and push into the jars one by one, sprinkling with salt and pushing each one down 

Continue until all the lemons are pushed into jars and well salted

As you pack the lemons in the jars, they will start to make their own juice 

If they aren’t covered in juice by the time you are done, add a little fresh squeezed juice

Put a layer of salt on the top and then put the lids on

Let the jars sit on the counter for a few days, then refrigerate for 3 weeks, turning them upside down once in a while