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PdfBoil 4 scrubbed lemons until softened, 10-12 minutes.
Transfer lemons to a bowl of ice water. (Oops, I didn’t do this.) Reserve cooking liquid.
Using a paring knife, deeply score lengthwise 4 times, leaving lemons intact.
Whisk ⅔ cup sugar, 7 tablespoons kosher salt, 1 teaspoon crushed coriander seeds, ¼ teaspoon ground turmeric, 1 clove, and 3 cups hot cooking liquid in a bowl.
Transfer lemons to a one- or two-quart heatproof jar and add brine. Cover and chill at least 2 weeks.
Source: Philip Krajeck via Bon Appétit Note: I started with four lemons and then ended up boiling four more because there was plenty of room in my 2-quart ball jar and plenty of brine as well
https://alexandracooks.com/2014/0⅒/preserved-lemons-two-ways-weekend-project/