Preserved Lemons in Ireland

I was making a Jamie Oliver recipe for White fish tagine recently and it needed preserved lemons. I looked around for these a bit, but could not find any. I hunted down a recipe on the web and gave it a try myself.
I was sceptical at first. Where was the bitter taste going to go with a bit of added salt and time? Would it really be nice to eat the skin of a lemon in a savoury dish?

I used a bunch of lemons - there are about 6 in the jar preserved, but I used the same again for extra juice.

Method:

Wash the lemons. Unwaxed are best, but I could not get any, so I gave the waxed ones a good scrub.
Cut them into about 8 segments each. Drop these into a layer in the bottom of something like a kilner jar. Sprinkle plenty of salt on top of them. Repeat in layers until all the lemons for preserving are gone, or you run out of jar. Then juice the rest of the lemons - or as many as you need to roughly cover the lemons in the jar. Squish the whole lot down to get them as submerged as possible. Close the jar and wait a month. Leave it at room temperature for this period. Now and again give it a shake to distribute the salty juice. Take a peek whenever you like, they smell great from the start with the lemony tang reducing over time.

The lemons are ready. Take out what you need rinse well and make sure you get any seeds out. I leave teh pulp in, but some people throw that away. They go great in Moroccan style food. The bitterness is gone and they smell and taste great. They are also a talking point for people who come into your kitchen. Making this sort of stuff is way weirder than just cooking :)