6 Meyer lemons, cut into quarters
½ cup kosher salt
3 Meyer lemons, juiced
2 bay leaves
1 dried chile
Combine lemons, chile, bay leaves and salt in a bowl, then pack them tightly into a sterilized quart jar with the back of a wooden spoon. Add the juice then seal the jar.
Leave at room temperature for three days, turning the jar over once or twice a day. After three days, place in the refrigerator for 3 weeks until the rind has softened.
Since you’ll probably give these away before the three weeks are up, we suggest tying a ribbon around the jar with a note that tells your lucky friend the date on which the lemons will be ready!