Soak 5 lemons in water for 2-3 days, changing the water daily. Remove from the water and cut into quarters without cutting through the base (eg cut into 4 thick slices).
Put two teaspoons of salt into the bottom of the preserving jar. Fill each lemon portion with salt and pack a few bits into the jar, pressing to release the juice. Add a cinnamon stick, bay leaves. six corriander seeds and six pepper corns. Continue to pack layers of lemons, salt and spices, and press each layer of lemons to release the juice.
Once all lemon quarters are in the jar, top up with a litle extra lemon juice to cover, leaving a small air space at the top.
Seal, and put aside in a warm place for at least 20 days, shaking the jar each day to distribute salt and juice. To protect the surrounds from salt it pays to put the jar(s) into a shallow glass container.
To use, rinse lemon section and discard pulp.