Quick Preserved Lemons

Makes 4 cups


10 lemons, scrubbed of wax
2 tablespoon kosher salt
4 tablespoons sugar


Slice lemons, including peel, removing as many seeds as possible. Put the lemons and their juice in a bowl, and sprinkle with the salt and sugar. Toss well, and transfer to a jar. Let the mixture sit for at least 3 hours at room temperature, shaking the jar periodically. It can be served at that point or refrigerated for up to a week.