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Quick Preserved Lemon Zest

By Govind Armstrong

Editor's note: The recipe below is from Govind Armstrong's Small Bites, Big Nights.

Chef's note:

When in season, experiment with the Meyer lemon to get a vibrant and extra-fragrant dose of citrus punch.

Recipe information

  • Yield

    Makes 2 1/2 ounces

Ingredients

4 lemons, scrubbed
1/4 cup kosher salt
1/4 cup sugar
4 bay leaves, coarsely chopped or crushed
1 dried chili pod, split open and coarsely chopped
Extra-virgin olive oil to cover

Preparation

  1. Remove the zest from the lemons with a vegetable peeler (be careful not to take off too much of the white pith) and place in a small bowl. Toss with the salt, sugar, bay leaves, chili, and the juice of one of the lemons. Refrigerate for 2 hours. Remove the zest from the mixture, rinse, pat dry, and cover with extra-virgin olive oil to store in the refrigerator for up to a month.

Small Bites, Big Nights
TagsCondimentLemonCitrusFruitDairy FreeGluten FreeNut FreeVeganVegetarian5 Ingredients or FewerEasyMake AheadPickle & PreserveCookbooks
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