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Preserved Lemons

Select sound and moderately thick-skinned lemons, remove a piece about one-half inch in diameter from the stalk end, and with a blunt knife remove all the insides. Place the peels in cold water, leave them for a day or two, changing the water three or four times a day, then put them into a saucepan with more cold water and boil until quite tender, keeping the pan covered and boiling slowly. Prepare a syrup, using about two pounds of sugar and one pint of water to each pound of fruit; add the juice of one lemon, clarify the syrup, skim, and allow it to get cold. Put in the peels and boil for half an hour, or until quite clear. They are then ready for packing away.