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Cut the nubby ends off both tips of the lemons, then quarter the lemons.
Pour a little layer of salt on the bottom of each jar then pack in a layer of the lemon quarters and top with salt.
Using a muddler or a shot glass, push the lemons down in the salt to make room to add another layer.
Add additional lemons and salt until the jar is full.
Press the lemons down a final time and top with salt.
Squeeze the juice of an additional lemon over the top to fill up any gaps in the jar.
Screw on the lid(s) and place the jar(s) in the refrigerator.
Shake the jars every 2 to 3 days and flip from upside down to right side up.
The lemons will be ready to use in 3 weeks.