The best lemons for this recipe are small and thin-skinned. They fit into a jar without much pressure and have plenty of flesh for your recipes. Meyer lemons are preferred for their sweeter flavor, but any small lemons will work. Ensure all lemons are very ripe, fragrant, and free from bruises or mold.

Sterilizing your jars is crucial since the lemons will sit in the same jar for weeks. Wash the jars with hot water and soap, then place them in your water canner. Cover the jars with water and bring to a boil, letting them simmer for about 5 minutes. Using a jar lifter, remove the jars from the canner and let them cool on a cutting board or towel.

Preserved lemons are placed in a jar whole, so it's essential to start with very clean lemons. Rinse the lemons with warm water and scrub away any dirt, wax, or debris using your fingers or a vegetable brush. Do not use soap or vegetable washes, as they are not designed for long-term storage in the refrigerator.

Slice six lemons into quarters without cutting all the way through, keeping them connected at the bottom so they resemble flowers. Open each lemon and sprinkle generously with salt, ensuring the salt gets trapped inside the slices.

Place 2 tablespoons of canning salt at the bottom of each prepared jar. This layer of salt will bubble up and permeate the lemons as they sit in the jars.

Add one salted lemon to each jar, pressing down with your fingers to help some juice escape. Continue adding and pressing down until the jars are filled with prepared and salted lemons. Use your fingers for better control and even pressure.

After filling the jars with lemons, ensure they are completely covered with juice. Juice the final two lemons carefully and pour the juice over the lemons in the jars. Add another tablespoon of salt to the top of each jar. This ensures that the lemons remain submerged in a salty brine.

To prevent air exposure, use plastic lids that screw on tightly, as they won’t rust or corrode. Place a lid on each jar and ensure it is screwed on very tightly.

During the first 2 weeks, shake your jars regularly to help the salt and juice move throughout the lemons. Shake them every time you open the refrigerator door to distribute the brine evenly.

After the initial 2 weeks, your preserved lemons are ready for use. Continue to shake the jars periodically to keep the lemons fresh and covered with salt and liquid. Store the jars in the refrigerator.

After at least 2 weeks, your preserved lemons are ready to enhance your culinary creations. Use them in a variety of dishes to add a tangy, salty flavor.