1 Rinse 1 glass jar in 600 ml of boiling water and place upside down to drain on a clean kitchen towel. Rinse 5 lemons under hot water. Dry and cut each lemon into 10 columns.
2 Cut the remaining lemons in half and squeeze juice. Set juice aside.
3 Press and set the lemon wedges firmly on the bottom of the prepared glass and sprinkle with 2-3 teaspoons salt.
4 Cut the cinnamon sticks into small pieces. Sprinkle some cinnamon, 1 bay leaf, 1 or 2 cloves, some peppercorns and a dash of coriander seeds onto the salted lemon wedges.
5 Add 1 layer of the lemon columns and squeeze into the glass jar. Sprinkle with additional bay leaves and spices. Repeat until the glass jar is filled to about 2 cm (approximately 3/4 inch) below the rim. Press lemons with a pestle to release more juice.
6 Fill with the remaining lemon juice into the glass jar to just below the edge. Seal the glass jar and store for at least 6 weeks in a dark cool place. Rinse the lemon wedges under cold water before use.