Slice three lemons into quarter inch thick rings, discard the ends.
Place sliced lemons in a very clean quart sized mason jar.
Add the juice of the remaining (fourth) lemon to the jar and top with salt.
Fill the jar the remainder of the way with cold water and seal jar. Give the jar a good shake to mix well.
Store preserved lemons in the refrigerator and allow to marinate for three weeks before using.
Shake your jar of lemons daily until they have been preserved. The lemons should stay submerged in the saltwater brine at all times. If necessary, add additional water to the jar to keep the lemons submerged
Once preserved, use lemons in salad dressings, dips, drinks or to brighten up main dishes.
