Make sure to preserve a jar or two of Meyers Lemons this winter. I use them on a lot of dishes (and even martinis).
(It will be two months before they are ready)
6 medium lemons, preferably Meyer 1 cup Kosher Salt
1 tablespoon cardamom pods
3 bay leaves
1 cup lemon juice
Cut the lemons in quarters lengthwise, leaving them attached at one end. Rub the flesh with salt.
Place 1 tablespoon of salt at the bottom of a quart ar. Place the lemons in the jar, alternating with the cardamom, bay leaf, and salt. Pour in enough lemon juice to cover the lemons.
Seal, refrigerate, and shake often.