Quick Preserved Lemons

4 organic lemons
1 T. kosher salt
1 T. packed light brown sugar
1 dried chile de arbol, broken into 3 pieces, OR 1/2 t. red pepper flakes
1 bay leaf

Slice ends off lemons and discard. Chop lemons into 1/4-inch pieces and discard seeds. Place lemons, salt, brown sugar, chile de arbol, and bay leaf in a small bowl and stir to combine. Transfer to a clean glass jar and place plastic wrap directly on surface. Let stand at room temperature for 3 days, then store in refrigerator up to 3 months.

Uses:

Finely chop and stir into creme fraiche or Greek yogurt for a vegetable dip.
Whisk into salad dressings.
Stir into couscous with olives, golden raisins, and cilantro.
Toss with sweet potatoes or carrots before roasting.
Add to pureed soups.
Muddle into a martini.
Toss with olives and roasted almonds for a quick hors d-oeuvre.