Pickled citrus peels in syrup

Ingredients for 1 servings:

• 75 g sugar
• 1 jar water
• 2 large citrus fruits, peel of them

Instructions

Working time approx. 10 minutes; Rest time approx. 14 days 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 14 days 30 minutes

Wash and cut the citrus fruits (I always use lemons, but you can also use other thick-skinned citrus fruits). Separate the peel with the white coating from the flesh. The flesh can be used for other purposes. Chop the peel, pour boiling water over it, and let it steep for 10 minutes to release any bitterness. Place the sugar, water, and rinsed citrus peels in a saucepan and bring to a boil over medium heat until a syrup forms. Immediately transfer to a sterile jam jar and seal. It should be vacuum-sealed, with the lid pulling down and staying there. The peels need to rest for at least 2 weeks before opening the jar. Be sure to label them with the date! Chopped, they go well in cakes, but you can also snack on them as they are. Approx. 300 kcal per serving.