Choose a large, wide-mouthed glass jar and make sure it is clean.

Scrub and clean all of the lemons

Cut each lemon into quarters, stopping just below the bottom, so they stay intact, but spread out like a star.

Place the salt and sugar into a bowl and place the lemons into the bowl, pressing the grainy mixture into the lemon flesh and grinding it in.

Transfer the lemons to the prepared jar. You may have to smoosh them in for them to fit.

Add the peppercorns, bay leaf and remaining salt and sugar mixture.

Fill the jar the rest of the way with water, enough to cover the top lemon.

Seal with the lid and shake a few times.

Place into the refrigerator or on a cool, dry counter. Flip upside down every 3-4 days.

After 3-4 weeks, open the jar and add your preserved lemons to your favorite dish.

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