4 290ml clean sterilized jars with lids
2 cups salt
4 bay leaves
2 cinnamon sticks
Cut each lemon into 8 wedges. Mix all lemon wedges with one cup of salt and leave for 15 minutes. Squash lemon wedges, skin side next to jar side, into the jars with the spices distributed through the lemons. As you are squashing the lemons the lemon juice is covering the lemon. Top with remaining salt and seal jar. Leave for at least one month before opening and refrigerate once opened.