Before starting, find a jar large enough to accommodate all of the lemons snugly—I used a 2-quart jar. To sterilize it, fill it with boiling water, leave for a minute, and then empty it. Allow it to dry out naturally without wiping it so it remains sterilized.
Wash the Lemon (6) and cut a deep cross all the way from the top to within 3/4 inch from the base.
Stuff the lemons with Coarse Sea Salt (6 tablespoon) and place in the jar.
Push the lemons in tightly so they are squeezed together snugly. Seal the jar and leave in a cool spot for at least a week.
After the initial period, remove the lid and press the lemons as hard as you can to squeeze out as much of the juice as possible.
Add the Fresh Rosemary (2 sprig), Red Chili Pepper (1), and lemon juice if using, and cover with a thin layer of Olive Oil (to taste).
Seal the jar and leave in a cool place for at least 4 weeks. The longer you leave them, the better the flavor. Enjoy!