Sterilize a 1-quart glass canning jar by either running it through the dishwasher or under very hot water, or use an Instant Pot with the steamer rack.

Cut 2 slits in each lemon to create a well to put in salt, being careful not to slice all the way through. (If you do, no big deal; quartered lemons will still work.)

Add about 1 tablespoon of kosher salt to each lemon to cover the flesh.

Pack lemons tightly in the glass jar. Close jar, and let it sit in a cool, dry place for about a week. You’ll notice juice beginning to accumulate in the jar. After 1 week, open jar; add aromatics of choice, if using.

Completely cover lemons (and optional aromatics) with lemon juice. Close lid and let jar rest for 3 or 4 more weeks. Occasionally shake it to distribute the salt.

When preserved lemons are ready, top jar with a thin layer of olive oil. You can store them for a year in the fridge. Make sure to always keep the lemons submerged in lemon juice.