preserving lemons

I've had the yen to preserve lemons lately. I've never tasted them, but somehow I'm convinced I would love the combination of lemons and salt and spices and time.

This seems like an absurdly simple thing, with really some patience and just a bit of tending required more than anything else--yet everyone I know who's done it raves about the taste.

So I've gathered a bunch of sunny lemons today with a handful of ingredients and put in them in a big glass jar, where they'll stay for the next month. Seems easy enough, right? We'll see what happens.