Moroccan salt lemons

INGREDIENTS:

9 organic lemons (8 to marinate and the juice of one)
approx. 200 g coarse sea salt

other
Vegetable brush for the lemons
1 large preserving jar (approx. 1.8 l)
(e.g. "Cork" by IKEA)

PREPARATION:

1. Brush the lemons thoroughly with a vegetable brush under running hot water.
2. Rinse preserving jar and its rubber with boiling water. In this way germs are killed.
3. Cut lemons crosswise. Do not cut the lemon into quarters, but cut in such a way that the lemon still holds together. 
4. Pour about 1 teaspoon of coarse sea salt into the slits, squeeze the lemon together and place in the preserving jar. Continue until all 8 lemons are in the glass. 
5. Pour boiling water and the juice of your 9. lemon over them and make sure that the lemons are completely covered. Close the jar tightly. 
6. Keep the jar closed for 3-4 weeks. After the 3-4 weeks, remove the lemons with a clean fork if used (do not use them all at once. Similar to pickles), wash them and use them to refine salads or chicken dishes. The lemons can be eaten whole, including the peel.