In honor of National Candied Orange Peel Day, we present these delicious Preserved Pickled Orange Peels!
Put orange peels into an plastic box containing a mixture of equal quantities of salt and sugar. You will need about 1-2 cups of each for a 2 liter container. As each peel is added you stir it around to make sure everything is in contact with the curing mixture. When the box is too full to successfully stir it around anymore leave it in the fridge for a week or more (up to a month).
At the end of this period, pick out the peel and put it in a saucepan covered in fresh water. Bring to the boil, then drain. Repeat this 3 more times. Rinse the peel in cold water to cool it down after the final boiling and scrape off any remaining white pith. Cut the peel into strips, triangles or dice.
Make up a syrup using equal quantities of sugar and water - about 4 cups of each. Put the sugar and water in a large saucepan and bring to the boil, stirring occasionally to make the sugar dissolve. Once boiling add the peel, bring back to the boil then take off the heat and allow to cool. The peel in syrup should keep indefinitely in the fridge or cool cellar.
Preserved Orange Peels are wonderful dipped in chocolate, use to decorate cake, enjoy on top of ice cream - the possibilities are endless!
Photo & recipe courtesy of: http://daysontheclaise.blogspot.com/2012/01/preserved-orange-peel.html