Preserved Lemons — great use of all those lemons from a tree of you're lucky to have (thanks Dad!); they're a great ingredient to add a slaty lemony hit to salads, cooked grains like rice, sandwiches, etc.
Slice lemons, remove seeds, cover with salt, squeeze a lemon on hop to add some additional liquid. Wait a week or so before using; poke every day to make sure lemons are submerged.
I added bay leaves and peppercorns to this batch to see what would happen, based on seeing that done in a local store... Experiment!