Get 3-5 organic lemons, or however many can fit snugly into a jar (have a few more for juice). Trim the ends. Cut them nearly into quarters (keep one end intact). Rub kosher salt over each section. Add the lemons to a jar, starting with a layer of salt, then lemon, then salt, then lemon, and so on. Squish the lemons to release their juices. Squeeze more lemon juice until the lemons are fully covered in liquid.
Add spices. The basics are black peppercorns and bay leaves.
Other recipes call for cinnamon and cardamom, too.
Seal the jar and keep it at room temperature, shaking daily. The lemons will be ready after about three weeks. You can then stick the jar in the fridge. I'll need to pour out some of that excess liquid, and is that too much salt at the bottom? (For pickling purposes, can there be such a thing as too much salt?)
Continuing my spring agenda, I made some preserved lemons using New York Times' barebones instructions. I admit I've never tried preserved lemons, at least not to my recollection. But I know I like salt, lemons, and all things pickled, so I speculate that this jar will unlock a sea of new favorite dishes. The obvious is anything Moroccan, but what else could these lemons enliven? It will be a few weeks before I find out.