Quick pickled lemons

For these you won’t need to wait four weeks as you do for preserved lemons, just 24 hours. Their aroma won’t be quite as perfumed but still magnificently pungent. So much so that they warrant a word of warning: a bit like chilli sauce, once you have started accompanying your food with these slices — meat, fish, lentils, couscous — you will find them seriously hard to give up.