Ingredients:
• 8 to 10 whole lemons
• 1/2 cup kosher salt
• 1/4 cup granulated sugar
• 2 large bay leaves
• 10 peppercorns

Directions:
1. 
Trim 1/4 inch off the top and bottom of each lemon. Split each lemon lengthwise into quarters, keeping quarters connected at base. Transfer to a large bowl. Toss with salt and sugar. Cover with plastic and refrigerate overnight.
2.
The next day, the lemons will have released a lot of liquid. Transfer entire contents of bowl to a sterilized canning jar along with bay leaves and peppercorns, pressing lemons down firmly until they are completely submerged in liquid. Seal jars and store in refrigerator for at least 2 weeks and up to 6 months.