1. Using a sharp knife, split the lemons from one of the ends in a cross not quite all the way through to the other end so that it will open like a flower.

2. Pack lots of salt into the center of each lemon and set aside.

3. In a mason jar large enough to fit all of the lemons, place one layer of lemons in the bottom of the jar and sprinkle in a little of the dry spices. Put in another layer of lemons band repeat the layering process until the jar is full, the spices are all in the jar and the lemons are tightly packed together with no more room left in the jar. Add another lemon or two if necessary to fill the jar.

4. Bring the juice and enough water to fill the jar (about 1 cup)to a boil and pour over the lemons and spices until the jar is completely full. Screw the lid on tightly and store in a cool, dark place. Every two or three days turn the jar upside down and store upside down for another couple of days and turn back right side up. Repeat this procedure for a month to a month and a half until the skins of the lemons begin to appear slightly translucent.

5. When you are ready to use the lemons, remove from the jar and with a sharp knife, cut the lemons in quarters and remove the pulp, leaving only the skin. Cut the skin in fine julienne strips or in a small dice or brunoise. Great for use in salads, salad dressings, sauces, marinades, stuffings, pasta, pizza, veggies, fish.