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

Instructions

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.