1. Remove the peel and pith from the lemons. Dice the peel into small pieces. Place in a bowl.
2. Squeeze the juice from the lemon over the diced peels.
3. Add the salt and sugar and toss well.
4. Allow to sit at room temperature for 4 to 8 hours. Pack into an airtight container and refrigerate.

Tip: Alternatively, in lieu of Step 4, place in a FoodSaver or Cryovac bag and vacuum seal—this forces the salt/sugar brine into the peel. Allow the mixture to sit at room temperature for 2 to 3 hours. To speed up the process, place the sealed bag in a pot of simmering water and cook on low heat until the peel is tender. Store in the refrigerator until ready to use.