Adapted from the cookbook Maggie's Harvest, for Maggie's social media series Cooking With Maggie.
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Step 1: Juice the 4 large lemons and set aside.
Step 2: Cut remaining 8 thick-skinned lemons in quarters.
Step 3: Place a heaped tablespoon of salt in the base of each of your sterilised jars.
Step 4: Place each lemon wedge in the jar, pressing down firmly as you go to extract the juice. Make sure they are as tightly packed as possible.
Step 5: Add another tablespoon of salt and the reserved lemon juice to top the jar up and ensure the lemons are totally submerged.
Step 6: Put the lids on the jars and store them in a cool, dry place to mature for 4-6 weeks.
Tip: You may need to top up the liquid if it evaporates, the key is to make sure the fruit is submerged at all times.