Prepare the lemons by cutting each into quarters, slicing from top to bottom—but not all the way through.

Pack salt into each lemon by prying the lemon open one way, adding a tablespoon of salt, then opening it the other way and adding another tablespoon– it's okay if salt falls out.

Place lemons in a clean glass jar. Cover with plastic wrap, close lid, and let stand at room temperature. Proceed with daily steps at right.

Cover lemons with olive oil after 6 days. Reseal jar and cure lemons in refrigerator for 1 month before using.

The ingredients and procedure are simple, but there are still details you should know.
Ingredients:
Lemons, salt, and olive oil are all you need.
Lemons: The lemons should be very fresh with no cuts, bruises, or soft spots. Preserve small, thin-skinned lemons. They are typically quite juicy and their size makes them easier to pack in jars. Look for organically grown fruit—the skin will be free from pesticides and chemicals. Scrub off stickers or ink stamps with dish soap; rinse and dry.
Salt: Use kosher salt for preserving. The flavor is mild and it has no additives.
Olive oil: Expensive extra virgin olive oil isn’t required here—an everyday brand will work fine.
Daily Procedures
Day 1: Pack salted lemons in a clean glass jar. Cover with plastic wrap, close lid, and let stand at room temperature.
Day 2: After 24 hours, press lemons with metal spoon to release more juice. Shake jar to help dissolve salt.
Day 4: Press lemons and shake jar once a day. After 3 days, they will have compressed to half their size.
Day 6: After 6 days, add enough olive oil to cover. Cure lemons in refrigerator for 1 month before using.