Directions:Bring a large saucepan of salted water to a boil; add lemons. Boil 5 minutes; drain. Run lemons under cold water until cool enough to handle.
Cut lemons into wedges with pink salt, red pepper, and rosemary in a medium bowl. Pack into a jar. Pour lemon juice over lemon wedges to cover. Seal jar, and chill at least 3 days or until rinds are soft and pliable. Shake container daily. Store lemons in refrigerator up to 1 year.
Tip: Stir finely chopped pieces into hot or cold dishes for a burst salty, lemony flavor.
Preserved Lemons with Rosemary : amazon
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