To sterilize your 0.5L jar, start by washing it well in warm soapy water. Then add the jar and lid in a pot with boiling water on a medium heat and boil them 10 minutes.

After 10 minutes, remove carefully both the jar and the lid and place them upside up on clean kitchen towel to dry.

Wash and scrub the lemons well.

Slice off the top and bottom of each lemon (let 2 aside), so they have a flat top and bottom.

Then stand each lemon and slice it half lengthwise not all the way through, as we want it stay attached at the base. Turn it 90 degrees and cut it again.

Add 2-3 tablespoons in the bottom of the jar, then add a generous tablespoon of salt in each lemon, open slightly the segments to fill in the salt, but be careful not to detach the segments.

Add the salt filled lemons in the jar and press them down, to release their juices, with something steady, I'm using a rolling pin.

Add as many lemons as you can possibly add, then cover them with the juice of the 2 lemons you kept aside earlier.

The lemons must be submerged into the lemon juice, you might need to use a weight to press them down. I used a small bowl to keep them down.

Keep them in a cupboard in your kitchen for 3 weeks. And for the first 2 weeks, gently shake the jar and turn it upside down every day.

After 3 weeks, store the jar in the fridge and start using it.

You can use the whole lemon, in stews, pastas, salads, dressings, curries, but I prefer to use the peel since all the flavor is concentrated there.