All lemons work in this recipe, as well as oranges and tangerines. I have used Meyer lemons. Wash them well and if you want to soften the peel, soak the citrus in lukewarm water for 3 days, changing the water frequently.
In a bowl mix together the preserving spices: natural sea salt, fennel seeds, coriander seeds, peppercorns, bay leaves and cinnamon sticks. Cut a cross into the flesh of the lemons, but not all the way down. Pack each cut lemon with the spiced salt.
In your clean, sterilized jars, place a couple of tablespoons of the preserving salt mixture. You will pack your prepared lemons, or oranges, on top of each other in the jars.
Make sure you pack the fruit in as tightly as possible and leave some air space before sealing the jars. I have inserted bay leaves and cinnamon sticks along with the fruit. Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for a month.
To use, rinse the lemons, as needed, under running water to remove some of the salt 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. The peel is edible. This also works very well with limes. Preserved lemons can be used for seasoning rice and couscous -- it works like salt and makes the rice and couscous lemon scented. Put chicken/fish into a foil bag and bake with the lemon salt. Use to season lamb shanks, stews and soups.