Lemons, Preserved

Slice off both ends of 6-8 lemons. Thickly slice lemons and dredge in ¼ c Kosher salt. Layer in sterilized wide-mouth jar. Add a little salt to jar and fill w lemon juice. Seal jar. Let sit at room temperature for up to a week, turning jar every day. Refrigerate, continuing to turn jar every other day or so. Lemons will be ready in three weeks. When using, rinse thoroughly to remove excess salt. Keeps up to 6 months. (Optional: add 2 cinnamon sticks, 1/2 tsp fennel seeds, 1/2 tsp coriander seeds, 2 fresh bay leaves)