I am working on my first batch of preserved lemons. I didn't get an answer after reading through the threads so thought I'd start a new one. How much salt is too much? Can there be too much salt? Three recipes I've read state 1/4 cup for each 5 lemons, approximately. But then advise to squeeze another five lemons for juice to cover the lemons, then dispose of the squeezed lemons. This seems wasteful. As salt is a natural preservative and the end use is just the rind, I am inclined to simply wedge the lemons, pour a generous amount of pickling salt and some sugar over them and put them in the crock to ferment. Is it really necessary to measure the salt?