Quick-Preserved Lemons

1. 1

   Slice ends off lemons, and discard.

2. 2

   Chop lemons into 1/4-inch pieces, and discard seeds.

3. 3

   Place chopped lemons, salt, brown sugar, chile de arbol, and bay leaf in small bowl, and stir to combine.

4. 4

   Transfer to clean glass jar, and place plastic wrap directly on surface.

5. 5

   Let stand at room temperature three days, then store in refrigerator up to three months.

6. 6

   Finely chop, and stir into creme fraiche or Greek yogurt for a vegetable dip

7. 7

   Whisk into salad dressings

8. 8

   Stir into couscous with olives, golden raisins, and cilantro

9. 9

   Toss with sweet potatoes or carrots before roasting

10. 10

    Add to pureed soups

11. 11

    Muddle into a martini

12. 12

    Toss with olives and roasted almonds for a quick hors doeuvre

* Per serving · 4 servings · Values may vary.

No additional tips available.