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Get a jar just large enough to accommodate all the lemons tightly. Sterilize it by filling it with boiling water, leaving for a minute, and then emptying it. Allow it to dry out naturally.
Wash the lemons and cut a deep cross all the way from the top to 2cm from the base, leaving 4 quarters attached.
Stuff each lemon with a spoonful of salt and place in the jar. Push the lemons in tightly.
Add the bay leaves and peppercorns, seal the jar, and leave for at least a week.
After a week, remove the lid and press the lemons to squeeze out as much juice as possible.
Add the lemon juice and cover with a thin layer of olive oil. Seal the jar and leave in a cool place for at least 4 weeks.