Lemon preserves, the Mediterranean way

Ingredients

6 organic lemons
1/3 cup sea salt 
2 cinnamon sticks
5-10 whole cloves
10 black peppercorns
extra lemon juice (if needed)
Sterilized Large jars

Procedure

Cut the stem-side section off of each lemon.  Almost quarter each of the lemons, making a criss-cross that goes about a 1/2 inch above the lemon's base, still keeping them intact.
Put lots of salt in the bottom of the sterilized jars. 
Put lots of salt inside each of the lemon.
Using the bottom of a wooden spoon or a muddler should do the trick, gently place one lemon in, pushing it down to the bottom to release its juices, being careful to keep the lemon intact. Gently rotate from quarter to quarter to release maximum juice.
Keep doing this until the jar is halfway filled. Then, place the cinnamon stick, cloves, and peppercorns in the jar and continue adding and juicing the lemons until the jar is filled
If necessary, add extra lemon juice so that all of the lemons are covered. FInish with an additional sprinkling of salt.
Leave the jar in a cool, dry place for about a week. Give it a shake every now and again, turning it upside down to let the juices move around a bit.
After a month, the lemons will be super soft and ready to use in any recipe that calls for preserved lemon.
 

Tips
You may add any condiment you like, it is not necessary to use the ones we propose