Preserved Lemons

“Traditional preserved lemons are a thing of beauty but they also take months to be fully cured,” says Shauna James Ahern, the blogger and cookbook author also known as Gluten-Free Girl.

“This quick preserved lemon recipe will give you the bright flavors without the wait. If you’re really in a rush, you can use these lemons in a recipe only 3 hours after making them. However, give them a day or two and they’ll really pack a wallop.”

Makes about 2 cups

• 4 large lemons (organic is best, since you will be eating the peel)
• 1 tablespoon kosher salt
• 2 tablespoons sugar (CP suggests palm sugar)
• 1/4 teaspoon cinnamon, toasted
• 1/2 teaspoon ground coriander, toasted
• 1 small bay leaf

Preparing the lemons. Scrub the lemons with water. Take the ends off. Slice the lemons lengthwise, in thirds. Take out the seeds. Cut up the lemons into 1-inch pieces.

Combining the ingredients. Toss together the salt, sugar, toasted cinnamon, toasted coriander, and the bay leaf. Add the lemons, making sure to include the juice, and mix up everything together.

Put the lemon mixture into an airtight container. Let them sit for at least 3 hours before using.

Recipe reprinted from Gluten-Free Girl Every Day by Shauna James Ahern. Copyright © 2013 by Shauna James Ahern and Daniel Ahern. Reprinted by permission of Houghton Mifflin Harcourt. All rights reserved.