Select lemons of uniform size, either green or yellow, then cut into halves lengthwise, squeeze out the juice, and remove the pulp. Make a strong pickling brine, using l lb. of salt to every 4 pints of water - the brine should be strong enough to float a potato. If seawater is handy it may be used instead. Take the peels and allow to soak in the brine for at least a month, changing the brine once during that time if necessary. Then remove, drain thoroughly, and soak in fresh water for two or three days.
After removing the peel from the brine it will be found that the inside white pulp will be quite soft, and can be easily removed by scooping it out with a teaspoon.
After the peel has soaked in fresh water, drain it and put it into fresh cold water, then place it on the fire and bring gradually to the boil. Allow to boil for five minutes, then drain and place on trays in a place where there is plenty of air circulating until the peels are slightly dry.
Make a syrup as directed under "Candied Lemon Peel" and follow the same directions.