This sounds so good - It was worth the post. My friend Caron Golden - a food, grocery and restaurant critic in San Diego shared this with me.

She also has a fabulous blog worth checking out called www.sandiegofoodstuff.com!

From Kitty Morse's Cooking at the Casbah.

Sea salt, lemons, sterilized qt.jars.

Slice off tips of lemons.

Cut vertically 3/4 down, turn over & cut 3/4 down 90 degrees from cut on other side.

Stuff each cut w/salt.

Place in jar and keep doing w/lemons, squishing down until there's no more room and juice covers lemons.

Then screw on top.

Leave on counter for at least 4 weeks, adding more lemons as the ones in jar collapse.