Moroccan Preserved Lemons

Just joined and have been looking what's on the site. I couldn't find a recipe for preserved lemons and as they are favourite of mine I thought I would add one.

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   Find a clean jar with a screw top. I use a medium one for about four lemons but you can use any size. If you can get unwaxed lemons they are best, if not give them a good scrub. Trim the stalk bit and the other pointed end and, from that end make a deep cross cut - not all the way through. Into each lemon pack about 1 tablespoon of sea salt then squash it into the jar. Repeat until the jar is full, packing in tightly.
   If you wish you can add any or all of the listed spices to the jar.
   Put the lid on the jar and put it in the fridge. For about four days squash down some more. If that results in a big gap you can add another lemon. After four days top up with mineral water or lemon juice so that the lemons are covered, put on the lid and store for about four weeks.
   
   Here's a tip - if you can't get the lemons to stay under the liquid try putting a clean plastic bottle cap on top between the top lemon and the lid to push them down.
   
   After four weeks they should be ready to use in tagines, cous-cous, or whatever you fancy, they add a wonderful zing.
   
   To use take out a lemon, rinse well to remove the salt. Most people throw away the flesh as it is very salty and just use the skin. Chop finely or shred finely.
   
   The lemons are fine to use as long as they look and smell good - but keep in the fridge once you have opened them