Rabbi Steve’s Candied Etrog Peel (For Tu B’Shvat)

            Ingredients: 2-3 Etrogs, 1 lemon, 2 Cups Water, 2 Cups White sugar

1. Peel Etrogs and lemon into slices about 1/4 inch thick with a carrot peeler. Cut so the peels are in long strips.
2. Bring water and peels to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times. Drain and set peels aside.
3. Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Allow them to dry on wax paper. Toss dry candied peels in additional sugar and store airtight at room temperature.