Thoroughly wash and sterilise the jar by placing it on a baking tray in the oven at a very low heat (120C) for 5 - 7 minutes.
Place 2 tsp of salt into each jar. Select 12 of the most unblemished lemons and scrub them in warm water with an abrasive cloth to remove the wax. Juice the remaining lemons.
Cut the washed 12 lemons into quarters lengthways and across the flesh without breaking the skin. In a large bowl rub the salt into the skin and mix well with your hands. Pack the lemons, skin side facing down and fill each jar with the juice ensuring that the lemons are all covered. Add the cinnamon, bay leaves and peppercorns and fasten the lid.
Store the jars in a cool cupboard and turn them each week. The lemons will be ready to eat in 6 - 8 weeks, when the skin is soft.
Not : home grown lemons don't need to be scrubbed so hard. Use rubber gloves to protect your hands if you have small cuts.
Use in:
Moroccan Cous Cous
Root vegetable salad
Baked Snapper
Moonfish with cucumber and lemon salsa