Traditional preserved lemons, called hamad mraquade in Moroccan, have a mellow, edible rind—but take a month to pickle. Here’s a way to get similar flavor in only a week.
Wash 2 ripe lemons and dry well. Cut each into 8 wedges. Toss with 1⁄3 cup coarse salt and place lemons in a 1⁄2-pint jar, pressing them down to bring out juice. Pour in more fresh lemon juice to cover, about 1⁄2 cup, and seal with a nonmetallic lid. Leave lemons at room temperature for 7 days, shaking jar daily to distribute salt and juice. Add olive oil to cover, then refrigerate. Keeps 1 month.