Okay, you have two basic options, and with loads of lemons you could try both:
* Lean into the lemon by adding other things with citrus flavors such as golden lemon thyme, lemon balm, lemon verbena, lemongrass, etc.
* Choose herbs and spices that are commonly combined with lemon such as basil, bergamot, dill, mint, peppercorns, rosemary, and thyme.
You may also want to consider the sweet/savory spectrum regarding how you will use the preserved lemons. If you want them for sweet recipes, then you might use things like ginger, coriander, and cardamom.
Another option is just grabbing a jar of "pickling spices," which typically work with a wide range of produce. Plus those are usually mixed up as whole spices, which tend to survive preserving better than ground or crushed ones.
Re: Yay!
* Lean into the lemon by adding other things with citrus flavors such as golden lemon thyme, lemon balm, lemon verbena, lemongrass, etc.
* Choose herbs and spices that are commonly combined with lemon such as basil, bergamot, dill, mint, peppercorns, rosemary, and thyme.
You may also want to consider the sweet/savory spectrum regarding how you will use the preserved lemons. If you want them for sweet recipes, then you might use things like ginger, coriander, and cardamom.
Another option is just grabbing a jar of "pickling spices," which typically work with a wide range of produce. Plus those are usually mixed up as whole spices, which tend to survive preserving better than ground or crushed ones.