Ingredients
8 lemons
2-3 cups sugar
Directions
Scrub your lemons and then slice them into thin rings. Layer the lemons into the jars.
Cover the lemons each lemon layer with about 3 Tbsps of sugar. Alternate layers of lemons and sugar until filled with lemons compacting them as you go. Place the lids on the jars and refrigerate. The sugar turns into a syrup while in the refrigerator.
Makes about 3 pints. Will last in the refrigerator about 1 month.
