quick-preserved-lemon-zest-237852.json

{
    "directions": [
        "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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Sauce",
        "Citrus",
        "Fruit",
        "Herb",
        "Freeze/Chill",
        "Lemon",
        "Chill"
    ],
    "title": "Quick Preserved Lemon Zest",
    "url": "http://www.epicurious.com/recipes/food/views/quick-preserved-lemon-zest-237852"
}