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Cut off and discard stem end of each lemon. Place each lemon, cut side down, on a cutting board, and score lengthwise into quarters, leaving about ¾ inch intact at the bottom to hold fruit together.
Stir together salt and sugar in a large bowl. Add lemons to bowl, and rub salt mixture into scored cuts until lemons are evenly coated. Pack evenly divided lemons and any leftover salt mixture, bay leaves, and chiles into 2 sterilized quart-size jars. Fill each jar with enough lemon juice to completely submerge lemons. Seal jars, and chill in refrigerator for at least 2 weeks or up to 6 months.