- Clean your lemons with warm water, dry them well with a paper towel
- Make 6 incisions in your lemons using a sharp knife.
- Fill up the incisions with the salt and put them in a jar, be sure they are really tight in the jar, close with a lid.
- After a week has passed, the lemon would have released some juice. Boil a liter of water and add 10 gr of sea salt.
- Let cool down completely and pour on the lemon. Close the lid again and leave like that for at least 4 weeks.