(from Cooking Moroccan)
First, see how many lemons will fit into your jar. For the recipe you will need that much plus half of that for the juicing. Wash lemons thoroughly.
Cut lemons from the stem end into quarters, almost to the base. You just want to open them up. Then fill them with sea salt.
After each layer add 1 tablespoon more salt into the jar.
Juice the remaining lemons and pour into the jar. I’ve put 6 lemons into the jar and then juiced 3 more. Add a few black peppercorns, a few bay leaves and one star anise. Pour boiling water to fill the jar to the top. Make sure the jar is placed on a wooden surface while pouring water to prevent it from cracking. Put the skin of one juiced lemon on top so if the mold appears you can discard it. Seal and store in a dark cold place for 4 weeks. For the duration of the first week gently shake the jar once daily. This will clear the cloudy liquid.
See you in four weeks to show you where to use them!