I found these two recipes, for preserving lemons, in Gourmet.

<http://www.gourmet.com/recipes/1990s/1999/12/preservedmeyerlemons>
<http://www.gourmet.com/recipes/2000s/2008/05/preservedlemons>


They are different than other recipes I have seen... like the one in the
Ball Complete book for instance. These call for some oil to be added
after the jars have stood for 5 days. Has anyone done lemons like this?
Is it safe? I don't understand the process.

Isabella
--
"I will show you fear in a handful of dust"
-T.S. Eliot