So, one thing (the first jar of preserved lemons) led to another (reading the comments about preserved lemons on Food in Jars), and I ended up making another jar using the Bon Appetit recipe (less salt, a bit of spice, something different). I used a 1L jar, and couldn’t use all of the brine the recipe called for (I put it into another jar to use on something else). I think it could be alright. Again, I’ll see in a couple of weeks.  I’m worried that we’ll either hate preserved lemons, meaning that I’ll regret using 2lbs to test this out, or we’ll love them, and I’ll regret not making more.