On the weekend, I took my basket and skipped over to my neighbour's yard to grab some lemons from her tree (with her permission).
This was in the quest to make some preserved lemons- so delicious with couscous, sardines, chicken dishes, roast veggies and so on.
So I gathered my salt and my lemons and a clean, sterilised jar and proceeded. It is incredibly easy to do. Basically stuff wedges of lemon into your jar; sprinkle each layer with salt , then keep squishing down and keep filling till no more room in the jar and cover it with lemon juice.
Just as a guide, use 5 medium lemons, with 1.5 cups of juice and half a cup of salt. Put it away for at least a month to mature! When ready to use, grab a piece of lemon, scrape off the flesh and discard; and use the skin diced up in your fave dish.