Not difficult or dangerous! I make mine with homegrown meyer lemons, which have a softer rind to begin with. I salt them at room temp for just a couple days, then put them into a mason jar, and refrigerate. I use them like that, and they don't often last three months. There are many many traditional recipes using preserved lemons, such as chicken tajine with lemons and olives... Now that my meyer tree is bigger and producing well, I am using the preserved lemons in so many recipes........ I add fine minced salted lemon to salad dressing, add to any caesar dressing recipe you may already like. Also, make a chunky paste of chopped preserved lemon,smashed garlic, olive oil and ground pepper, rub this both under and over the skin of a roasting chicken, yum. Julienne strips of preserved lemon, toasted and ground cumin , yogurt and cilantro, on grilled fish. I have made lemon shortbread with both fresh lemon zest and some very finely minced preserved lemon peel, it is a lovely salty sweet buttery shortbread thing... if someone asked me what has changed my cooking since I started a garden, it would be access to my own meyer lemons, and the sweet and the salted preserves I make from them,and second would be the homegrown marjoram and thyme...damn lucky to live in so cal!