Thoroughly wash four lemons. Quarter them, being careful to leave the stem end intact.
Stuffed each lemon with a tablespoon of salt, being careful to coat each quarter. Squeeze the salted lemons closed and stuff them tightly into sterilized jars.
On the third or fourth day, open the jars and push the lemons down to release the juice. Your goal is to have the lemons covered in juice. You may need to add more juice from some freshly squeezed lemons to accomplish this.
To use the preserved rind, remove a lemon quarter from the jar, remove the pulp and rinse the peel to remove any salt or white coating.