From Keller's handy Ad Hoc at Home book, which has an interesting pickling/preserving section, I followed a simple recipe for preserved lemons. As you can see below, this recipe calls for a lot of salt. The recipe says to store the jars for at least 1 month, up to 6. Refrigerate after opening, and use within 1 month after opening.
I made a couple of extra jars as gifts, which will go to the owner of the lemon tree, and our friend, who recently gave us a jar of amazing strawberry preserves.
I am looking forward to using my lemons with a roast chicken, in salad dressings and couscous dishes. Only three more weeks to go. In the meanwhile, these jars are adding a lot of cheer to the kitchen.