QUARTER THE LEMONS LENGTHWISE AND PACK INTO THE JAR.
ADD 1/2 CUP OF SEA SALT.
SQUEEZE 1 CUP OF FRESH LEMON JUICE AND POUR INTO THE JAR.
CUT A SMALL PIECE OF WAXED PAPER TO COVER THE TOP OF THE JAR. SCREW ON THE LID. (THE WAXED PAPER KEEPS THE LID FROM RUSTING.)
ALLOW TO SIT OVERNIGHT. INVERT THE JAR. REPEAT FOR ABOUT 4 DAYS.
TOP THE PRESERVED LEMONS WITH ABOUT AN INCH OF OLIVE OIL. REFRIGERATE.
NOTE: WHEN YOU COOK WITH PRESERVED LEMONS, YOU USE THE SKIN AND DISCARD THE PULP.