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Put your jar of choice on the scales and set the weight to zero.
Add the lemon husks, cover them with water and note the weight of the filled jar.
To calculate how much salt you need to add to make a 2% brine, multiply this weight by two, then divide by 100 (for example, if the lemon husks and water weigh 1kg, 2% will be 20g of sea salt.
Add the required amount of salt, seal the jar and shake to dissolve.
Loosen the lid a little, then leave out on a counter and out of direct sunlight for at least a week, shaking it occasionally.
Seal, refrigerate for at least three weeks and you’re good to go.
The preserved rinds should now keep for at least a month.