Moroccan preserved lemons rock! At the beginning of December I made up a batch of preserved lemons.
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Take a bunch of lemons and a big jar. Shave the nobbley ends of the lemons and then quarter them about 75% the way through. Pour a tablespoon or so of sea or Kosher salt into each lemon. Add a couple of tablespoons of salt to the bottom of the jar. Add 1 Cinnamon stick, 1 Clove for every two lemons, 2 coriander seeds for each lemon, 1 black peppercorn for each lemon, and 1 Bay leaf for every 6 lemons.

Start jamming the lemons into the jar. Pack them tight and then squeeze lemons over them until all the lemons in the jar are covered. Cap the jar and let sit at room temperature. Shake the jar each day for 6 to 8 weeks.

To use your preserved lemons pull a few out and whip off the pulp with your fingers under cold running water. Chop the skins and use as a seasoning. Awesome.

Refrigerate after opening.

Compliments, ginger, saffron, turmeric, cinnamon, coriander, olives, and of course lemon grass and ginger.

I made a tajine of chicken with them tonight and we loved it.