In order to reach the high hanging lemons, my friend in L.A. made this handy little mechanism out of a Drum tobacco can attached to a very long handle.

After harvesting the lemons, scrub them clean and cut off and cut 1/4 inch off the tip of each lemon. You will almost quarter your lemons lengthwise, but keep them attached at the base. Pry them open and coat the insides and outsides with salt.

Put about ¼ inch of salt in the bottom of a clean and sterilized mason jar.
Then fill the jar with the lemons, packing them in tightly so that juices are released and fill the jar. If there isn't enough juice, add some extra freshly squeezed juice.
Then add cloves, cardamom, peppercorns, an anise star, cinnamon stick, and bay leaf to the jar of lemons.

Seal the jar and let sit at room temperature for a couple days. Every once in awhile turn it over and shake it very gently. The rinds will need about three weeks to soften.

Here are a few online recipes for preserved lemons:

Moroccan Chicken with Preserved Meyer Lemons and Green Olives
Epicurious.com

Cooked Wild Greens Salad (known in Morocco as (Bakoola du Rif)
by Saveur.com