I am having a bumper crop of unusually sweet juicy Meyer's Lemons and even though I have a quart left over from last year, I'll make another quart of Moroccan Preserved Lemons, and I just put up a quart of pickled ginger root using lemon juice vs. the usual rice vinegar. Next I will make a quart of green papaya pickles using lemon juice, salt, brown sugar and hot peppers.

http://www.epicurious.com/recipes/food/views/Preserved-Lemons-231570