Sour Lemon Peel

• 10 medium lemons, washed
• 1 cup Hawaiian salt

Pack whole lemons in a gallon jar, layering with salt, until jar is 3/4 full. Use all the salt. Cover jar and place in sun for 6 months. Contents will shrink to about 1/2 gallon.

For a sweet-sour flavor: After the 6-month period, drain juice from jar and cover lemons with 2 cups honey, 2 cups raw sugar and 1 package of seedless li hing mui. Leave in sun for another month.

To make dry lemon: Remove cured lemons from jar and place on a roasting pan with 1/4 cup salt. Dry in sun for 2 days. Add another 1/4 cup salt and dry again until lemons reach the texture you like.