Quick-Preserved Lemons

Directions

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