Start by sterilizing the jar, by filling it with boiling water, leaving it for a minute and then emptying. Allow to dry out naturally without wiping, so it remains sterilized.
Wash lemons and cut a deep cross all the way from the top to 2cm from the base. Stuff each lemon with a tablespoon of salt and place in jar. Push the lemons in tightly so they are all squeezed together well.
Add the cinnamon stick, coriander seeds, peppercorns, red chilli and bay leaves. Add enough fresh lemon juice to cover the lemons completely to preserve (this is very important). Pour a layer of olive oil on top.
Seal the jar and leave in a cool place for one month. The longer you leave it the better.
6-8 tablespoons Kosher Salt
1 Farro cinnamon stick
1 fresh red chilli
1-2 Bay leaves
1/2 teaspoon Farro black peppercorns
2 teaspoon Farro coriander seeds
Extra lemon juice
Good quality extra virgin olive oil