1. Select 5 small thin skinned lemons and wash them well.
2. (Optional) Soak the lemons in room temperature water for three days, changing the water every day to soften the rinds.
3. With a thin, very sharp knife, cut each lemon into quarters from the stem end to within 1/2 inch of the pointy end into quarters. Spread the quarters a little and sprinkle with salt, then reform the lemons.
4. For 5 lemons packed into a pint jar (16 ounces) you'll need 1/4 cup of salt. Pack the lemons tightly squeezing them down well layering with the salt and any spices you wish to use.
5. (Optional) Spicing: the photo samples were packed with some saflower for color and about 1/3 teaspoon of Nigella seeds. A Moroccan version might include something like 1 cinnamon stick, 3 cloves, 6 coriander seeds, 4 black peppercorns and a bay leaf.
6. Squeeze and add enough extra fresh lemon juice to completely cover the lemons. They must not project above the surface.
7. Keep the jar in a warm place for 30 days, shaking it every day to distribute the salt and spices.
8. There is no need to refrigerate after opening and the pickling liquid can be reused to make more within one year. The lemons will keep for one year. If you find a lacy white substance clinging to the lemons it is not a problem and will rinse off when you use them.

To use the lemons just take as much as you need from the jar and rinse well to remove the salt. Use only non-reactive tools to remove them (wood, plastic or stainless) and make sure the remaining lemons are fully submerged in the liquid. You can use both peel and pulp or just the peel as you desire.