Peel off any stickers on the lemons and wash. Cut both ends off so you can see some of the flesh and blanch for 3 minutes in non salted boiling water. Shock in ice water. Make a brine to your liking at least 50-50 salt to sugar, add any spices you like and brine to a boil. Place the lemons in a heavy duty plastic container. Pour the hot brine over the blanched lemons let cool to room temp. Put a lid on the container and put in a cooler. Let the lemons brine for 1 month, then cryovac in portions.
Picked Herb Salad