Place 1 tb. salt on the bottom of a sterilized one-pint mason jar. Pack in the lemons and push them down, adding more salt, and the optional spices, between layers. Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice - not chemically produced lemon juice and not water.*)
Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.
I found a great informational Asian recipe/history site- this is how 'I' travel :) Fantastic Asian Recipes this link is to Burmese cooking.
I had the great good fortune of eating Burmese food several times in the few years I lived in LA. A friend ( Hello Phil!) whose family had fled Burma were able to bring with them their family cook.
I find it so interesting that when people flee, they choose to bring the food preparer- the essence of life rather than the 'Benz. And for the most part the nurturing food preparer is willing to follow to continue the mission.
COOL TOOL This is an interesting site called nutribase.com that gives short definitions of cooking ingredients.