I will introduce the lemons first.
Coarse see salt
I had a small jar so I used 3 lemons; you can use as many lemons as you can fit into your own jar. They have to fit in tight.
Sterilize your jar by filling it up with cooking water, the top as well, and leave it for a couple of minute. Now empty the jar, don’t burn your hands, and let it dry by itself. Don’t wipe it otherwise you have to start over.
Cut the lemon in from the base down up to 1 cm from the other end. Now turn the lemon around, and turn it around its axe one quarter and make the same cut. You will end up with two deep cuts at both ends of the lemon and they will stay attached like this. Fill the cuts with coarse see salt and cram them in the jar nicely together. Close the jar and put it away for a week.
This is what I’ll be doing next week:
Press the lemons hard to squeeze out as much juice as possible add rosemary, chili and lemon juice of an equal amount of lemons as there are lemons in your jar. End with a thin layer of olive oil, seal the jar and leave it in a cool place for at least 4 weeks, the longer you don’t touch them the more flavorful they’ll become.
You can add other herbs and spices instead of the rosemary and chili like coriander seeds for example.