https://www.foodnetwork.com/recipes/jamie-oliver/salted-preserved-lemons-recipe-1955868
I just slice the lemon into 4 wedges (I don’t bother trying to keep it together) which I find packs into a jar more easily. Then I add enough salt to completely cover/surround the lemons, especially on top. This recipe is great with meyer lemons.
How do you preserve it once it reaches the tasty stage?
It pretty much stays there, you don’t need to do anything. I always keep it in a cupboard, out of direct sun. Other than that I don’t do anything. After a few years the flavor profile gets muted and it’s time to make a new batch.
They look great! You’re right, they’re perfect when they get to that stage. Takes a bit of time, but worth it.