Juice 4 lemons, and slice 2 lemons into quarters. Put a tablespoon of salt in the bottom of a 500ml preserving jar, then add the lemon quarters, then another tablespoon of salt, then another lot of lemon quarters. Fill with the juice and seal jar (no need to heat seal).
Excellent plan for not wasting thousands of lemons! Do you refrigerate? I just worry about so much salt?? When are they ready to use? I believe they used in Morrocan dishes
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You don’t need to refrigerate. And yes eat whole thing including skin with Moroccan dishes. You can add bay leaf if you want. No need to heat seal
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Fifteen Kilograms of Imperfect Lemons 
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