Preserving Floyd: Preserved Lemons, Maghreb-style

I don't make much fermented stuff.  I never seem to have much luck with it but I do keep trying.  However, this is different from fermenting cabbage or dill pickles.  I just love it.  I got the recipe from Tigress over at Hungry Tigress.  She loves Indian food and Indian pickle in particular.  In fact, she eats her way through India on a regular basis and brings back recipes of very good things for the rest of us to try.  I made this one last year because I love lemon and the colors in this pickle pulled me in.  But the flavor!  I didn't expect how much I was going to love that and sometimes I would pull out a few of the tender rinds just to nibble on by themselves!  Lemons were on special last week so I loaded up and made a 2 quart jar.