Spoon 2 bablespoons of the salt into a sterilized wide-mouth quart jar.  Roll the lemons on the counter to release their juice.  Quarter a lemon lengthwise stoppin g 1/2 inch from the bottom so the quarters fan out but remain attached at one end.  Gently open the lemon and sprinkle the 8 cut surfaces with 1/2 teaspoon of the salt.  Carefully squeeze the lemon juice into a bowl.  Close the lemon, pack into the jar, and add the juice.  Continue with the remaining lemons, sprinkling each layer with 1 1/2 teaspoons salt, if the juice does not cover the lemons when all are in the jar, add:

     Fresh lemon juice to cover

Leave a 1/2 inch space at the top of the jar.  Force out air bubbles by sliding a narrow spatula between the lemons and the side of the jar - slowly turn the jar while moving the spatula up and down, forcing up any bubbles.  Then be sure the lemons are still covered with liquid and there is only a 1/2 inch headspace.  Wipe the rim of the jar.  Fold a square of plastic wrap to make 4 layers and place over the top, then tighly cap the jar.

 

Place the jar on a saucer in a warm place to cure for 1 month.  Each day, turn the jar upside down to redistribute the slated juice.  After the curing period, refrigerate or keep in a cool, dry place.  To use, run the lemons under running water.

 

Recipe from Joy of Cooking 75th Anniversary Edition