Meyer lemons or regular lemons2 to 3 per jar, plus extra for juice
sea saltor pickling salt
1large fresh rosemarycut into 1" sections
fresh thyme stemscut into 1" sections
fresh marjoram stemscut into 1" sections
sterilized glass jars with lids
Slice away any pointy ends on the lemons, then cut in half, and finally, in 1" wide wedges (see note in post above slicing them the Moroccan way).
Pour a layer of salt in the bottom of the jar. Add a portion of the herbs and spices (not the bay leaf), then top with a layer of lemon wedges, packing them in tightly.
Pour more salt over the lemon wedges, then repeat layering with herbs, spices, and lemon wedges. Use a spoon to smash down the contents of the jar, squeezing lemon juice from the wedges into the salt. Make sure everything is covered with lemon juice (if needed, squeeze more fresh into the jar). Top with the bay leaf and poke it down into the juice.
Leave 1" of head room in the jar. Affix the lid tightly, and leave the jar in a cool, dark place on the counter. Periodically shake the jar to mix the contents. After three to thirty days, place the jar in the fridge (depending on your comfort level with fermenting - the lemons will mature faster at room temp). Preserved lemons will reach their flavor peak between three and six months, but they'll be ready to cook with after three to four weeks.
Herb Infused Preserved Lemons was originally published on https://soupaddict.com/herb-infused-preserved-lemons/