Place the whole lemons in a saucepan and cover with boiling water and boil for 1 minute. Drain and pat the lemons dry with kitchen paper.
Dissolve the table salt in the white wine vinegar in a saucepan over a medium heat, bringing to a simmer. Remove from the heat as soon as it has dissolved and allow the pickling brine to cool to room temperature.
Make 4 incisions in each lemon at even intervals, without cutting all the way through so that they hold their shape. Arrange in a sterile glass jar large enough to hold them. Pour the pickling brine into the jar and seal the lid well. Allow the lemons to pickle for 2-3 weeks in the fridge before eating.