Sterilize your jars - I like to run the jar and lid through the dishwasher without soap (on the quick cycle).
Cut 8 of the lemons into quarters, the rest will be used for juice.
Fill the bottom of your jars with a layer of salt. Add a layer of lemon wedges, pressing them pulp-side down into the salt. Repeat this, mashing/pressing the lemons as you go, until you have filled the jars to about ½ inch below the rim.
Squeeze the juice of your remaining lemons into the jars.
Let the jars sit on the counter for 2-3 days then put into the fridge for 4 weeks, giving it a shake ever once in a while.
After the 4 weeks they are ready to use but will keep for 6 months.
Notes
*Unwaxed lemons are key here since the rind is what you will be eating. Meyer lemons can be used here as well.
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/preserved-lemons/