Scrub the lemons well.
Then, cut each lemon into 4 wedges from the blossom end, but not through, to the stem end.
This will allow the wedges to remain intact.
Arrange the lemons in a glass bowl.
Gently spread the wedges apart and heavily sprinkle each lemon with sea salt.
Tightly cover the dish with plastic wrap and set aside in a cool place for 24 hours.
To prepare the jars: wash them in hot soapy water and then rinse.
I find the easiest is to wash them in the dishwasher as it will keep the jars hot until ready to use.
Next, drain the juice from the lemons.
In a small bowl mix the peppercorns, cardamon pods, fenugreek seeds and the mustard seeds.
Put 3 Meyer lemons in each jar as well a bay leaf, piece of cinnamon, a chili pod and a small portion of the seasonings.
Fill the jars with olive oil, while making sure the lemons are covered by at least a 1/2 inch of oil.
Wipe jars clean and cover with lids.
Store in a cool dark place for at least 2 weeks.
Lemons should last 6 months if kept cool.