Preserved lemons

 Tiny lemons season.
Wash lemons and jar

 Cut in halves. Rub/dip in salt and pack into jar.

No water necessary. Just let time do it's work. Slowly the lemon juices will ooze out and dilute the whole mixture. The jar will soon be steeped in it's own syrup ready for consumption.

I usually discard the "flesh" inside and with sissors just snip the wonderfully pungent, spiky lemon zest into small splinters, straight on to sandwiches, salads, any foods that need an extra oomph to give it life. Enjoy