Quick-Preserved Lemons

• 4 organic lemons
• 1 Tbs. kosher salt
• 1 Tbs. packed light brown sugar
• 1 dried chile de arbol, broken into 3 pieces, or 1/2 tsp. red pepper flakes
• 1 bay leaf

1. Slice ends off lemons, and discard.
2. Chop lemons into 1/4-inch pieces, and discard seeds.
3. Place chopped lemons, salt, brown sugar, chile de arbol, and bay leaf in small bowl, and stir to combine.
4. Transfer to clean glass jar, and place plastic wrap directly on surface.
5. Let stand at room temperature three days, then store in refrigerator up to three months.
6. Finely chop, and stir into creme fraiche or Greek yogurt for a vegetable dip
7. Whisk into salad dressings
8. Stir into couscous with olives, golden raisins, and cilantro
9. Toss with sweet potatoes or carrots before roasting
10. Add to pureed soups
11. Muddle into a martini
12. Toss with olives and roasted almonds for a quick hors doeuvre

lemons, kosher salt, brown sugar, arbol, bay leaf

Taken from www.vegetariantimes.com/recipe/quick-preserved-lemons/ (may not work)