Cut lemons into quarters, keeping the base slightly attached.
Stuff each lemon generously with salt.
Pack lemons tightly into a clean glass jar, pressing down to release juices.
Add garlic, peppercorns, coriander seeds, chili flakes, bay leaf, and herbs between layers.
Seal the jar and let sit at room temperature for 24 hours.
Refrigerate and let pickle for at least 2–3 weeks, turning the jar occasionally.
