Rinse the lemons and sponge them out. Incise them in crosses, in the height, leaving them attached by their extremity.
Salt each lemon with fine salt and slide them into a jar by squeezing them against each other and sliding the spices and the salt as filling of the jar. Cover them with water.
Close the jar and let the lemons taste at least 3 weeks in a cool, dark place before using them.
When you have taken one or more lemons, reserve the jar in the refrigerator.