Cathy, FWIW, if you do not flavor the lemons with other herbs and spices you keep your options open.

That is, just make them straight. You can always add flavorings after the fact. But you can't take them out once they're in there.

Also, in my experience, better plan on a lot of extra lemon juice. Even mashing the lemons down, there isn't enough juice to keep them covered---and that's crucial to success.

Thank you for the info KYH and I will keep that in mind. I was finding that to be the case re: the juice! I am just curious as to the flavor once they have cured so I was planning on starting out with the plain ones first. Lemons aren't cheap these days either! All the way home from the store I was thinking I am going to buy a tree! I miss Miami and the tropical fruit and avacado trees!