The process of preserving lemons begins by giving them a thorough wash, which helps to remove any residual waxy coating or debris. The lemons can be left whole, split in half, or sliced into wedges, and are then coated with a generous amount of salt and packed into a clean jar. Herbs and spices are often added at this stage, such as bay leaves or peppercorns, then fresh lemon juice is squeezed over them until they are fully submerged in the salt and acid brine. The jar is then sealed tightly and stored in a cool, dark place for at least a month - this gives the lemons time to ferment and soften.