If your lemons are waxed, pour boiling water over them and wash thoroughly.

Sprinkle some salt in the bottom of a pint jar. Add cloves and bay leaf.

Cut lemons in half, then into quarters, and remove seeds.

Place 4 pieces of lemon in the jar, then press and pack them very tightly to release juice. Sprinkle with salt.

Continue layering lemon pieces and salt, packing very firmly as you go.

When jar is nearly full, add remaining salt, and press and pack tightly. If lemon juice does not cover the lemons, squeeze the juice from another lemon or two so the preserved lemons are submerged, leaving about an inch of space between the juice and jar lid.

Let stand in a place away from sunlight for 2 or more weeks, pressing the lemons down under the liquid each day.