5    Lemons
1/4 c  Salt, more if desired
1    Cinnamon stick
3    Cloves
Coriander seeds, 5 to 6
Black peppercorns, 3 to 4
1    Bay leaf
Freshly squeezed lemon juice

If you wish to soften the peel, soak the lemons in lukewarm water for 3
days, changing the water daily. Quarter the lemons from the top to within
1/2″ of the bottom, sprinkle salt on the exposed flesh, then reshape the
fruit. Place 1 tb. salt on the bottom of a sterilized one-pint mason jar.
Pack in the lemons and push them down, adding more salt, and the optional
spices, between layers. Press the lemons down to release their juices and
to make room for the remaining lemons. (If the juice released from the
squashed fruit does not cover them, add freshly squeezed lemon juice – not
chemically produced lemon juice and not water.*) Leave some air space
before sealing the jar. Let the lemons ripen in a warm place, shaking the
jar each day to distribute the salt and juice. Let ripen for 30 days. To
use, rinse the lemons, as needed, under running water, removing and
discarding the pulp, if desired – and there is no need to refrigerate after
opening. Preserved lemons will keep up to a year, and the pickling juice
can be used two or three times over the course of a year.