Hooray, my lemons are ready! It worked out fine to cut the lemons all the way through into sixths. How they turn out is the rinds are a bit soft and the pulp is jellyish. Not gelled, I guess a less nice description is mushy.
To use, I fished out six pieces, i.e., a lemon. Most directions I read said to rinse off the lemon, but I always have to find things out myself—yeah, should have rinsed. I made a slow chicken with preserved lemon and fennel, it wasn't over the edge of too salty but it was right at the edge; it could stand to be pulled back a bit. So rinse the pieces, most directions also say to discard the pulp but that it can be used; so I use that. For slow chicken, I chopped the lemon finely and used it for the aromatic. It's very flavorful, salty and lemony. I am going to try it minced for the slow salmon I'm working on.
I put up a jar of preserved oranges, too! They should be ready by Groundhog Day.
