You will need
kosha salt (or plain salt) about 1 kilo to 10 large lemons.
2 bay leaves per jar
1 tbs of lightly toasted and crushed coriander seeds per jar
1 tbs black pepper corns lightly toasted an crushed.
1 red chilly sliced down the middle, per jar
1 cinnamon quill per jar (optional)
Slice each lemon in half
pour salt into your jar to make a 1cm layer at the bottom.
Layer the lemons to fill the jar, sprinkling each layer well with a mix of the salt and herbs. When about half full add in the chilli, cinnamon and a bay leaf, keep layering.
when full with lemons at more salt and shake it down to fill any gaps.
Place in a cool dark cupboard. Give a hake every couple of days. I use a jar with a non corrosive top so I can stand it on its bum for a few days then its top for a few. Do this for a week or two then leave for another 2 weeks. Total time in the sealed jar should be at least a month. They will turn a dull slightly brown colour.
The lemons can then be used in many ways, add to curries, stuff a chicken, roll in pork.
If you want to liven up a salad take out a lemon, scoop out flesh and soak the lemon skin in cold water for an hour before to reduce salt taste, then dice and toss through a salad.