Saw in the NY Times today Mark Bittman's recipe for quickie preserved
lemons....for when you want to do a Moroccan dish or something and you
don't have time to let them sit for weeks.

Quick ‘Preserved’ Lemons

Time: At least 3 hours, largely unattended

4 lemons, unwaxed (or scrubbed of wax)

1 tablespoon kosher salt

2 tablespoons sugar.

Dice lemons, including peel, removing as many seeds as possible. Put
the lemons and their juice in a bowl and sprinkle with the salt and
sugar; toss well and transfer to a jar. Let the mixture sit for at
least 3 hours at room temperature, shaking the jar periodically. It
can be served at that point or refrigerated for up to a week.

Yield: About 2 cups.