Add 2 Tbsp of salt in the bottom of a sterilized jar.

In a small dish combine remaining salt, peppercorns and coriander together.

Cut ¼” from both ends of the lemons, then starting from the tip and cutting down, quarter them, but do not cut all the way - keep the lemon attached at one end.

Pry the lemons open and sprinkle 1Tbsp salt into the insides of each of the lemons. Pack them lemons into the jar, squishing them down so that their juice is extracted. Once all lemons are added, ensure the liquid is covering them all. If not add some more fresh lemon juice to top it up.

Sprinkle over any remaining salt, and add the bay leaf. Make sure the lemons are completely submerged (I broke off the spoon end of a clean wooden spoon and jammed in into the jar to keep the lemons submerged the entire time).

Cover the jar with plastic wrap and elastic band, and let sit at room temperature overnight.

For the next 3 days, once a day press down on the lemons to encourage them to release more of their juices. After the third day, loosely place the lid on the jar and store in a cool dark place for one month. Once every 3-4 days gently shake the jar to redistribute the salt in the solution.

After one month they are ready to use. Keep in the fridge after this point for up to 6months.

How To use: after removing a lemon(s), you can rinse it or leave as is - taste it both ways so you know how salty it is (it's not as salty as you think). You can use a knife to scrape off the pulp and use only the peel (which is the main part you'll be using in recipes), or you can use the pulp as well. Finely chop, mash, cut into strips, or use a whole wedge - it's all up to you how much lemon flavor and texture you want in the dish you're using it for.