Lemons are washed with hot water, rub with not very soft brush. Pour with water and soaked for 3-5 days, with daily change the water. Before preparing thoroughly wash. With a sharp knife, cut four longitudinal lines, as if to cut the lemon into 4 slices, but both ends are left whole, so keep slices. The lines are cut deep, so that the lemon can be drilled through them. In any lemon put 1 tsp coarse salt. Arrange in a large, perfectly clean jar or several small. More poured coarse salt, 1 tbsp of 3 lemons. Add and elapsed when cutting juice. Pour boiling water and covered with caps without sterilized. Held at least three weeks prior to use. After three weeks marinade is thick, flowing like sunflower oil and has a very intense flavor. Marinara is used instead of vinegar to salads, all dishes which require lemon juice. lemon rind, cut into strips, put in dishes with lamb, fish, beef, cooked chicken, but also to vegetable dishes, especially the zucchini and eggplant. Sometimes lemons harvested white coating, which is harmless and washed away. Not to be confused in the jar with greasy spoon or hand because the fat spoils marinade. In these conditions lemons have infinite life as flavor becomes more intense.