Take Lemmons, rub them upon a Grate, to make their rinds smooth, cut them in halves, take out the meat of them, and boyle them in faire water a good while, changing the water once or twice in the boyling, to take away the bitternesse of them, when they are tender take them out and scrape away all the meat (if any be left) very cleane, then cut them as thin as you can (to make them hold) in a long string, or in reasonable short pieces, and lay them in your glasse, and boyling some of the best White-wine vineger with shugar, to a reasonable thin Syrupe, powre it upon them into your glasse, and keep them for your use.

Lemon Salad (Preserved Lemon Rind)

Take several lemons and rub them on a fine grater to smooth the peel. Cut the lemons in half and remove all the flesh. Boil the empty rinds in fresh water for a while, changing the water once or twice so the bitterness is reduced. When the rinds are tender, take them out and scrape away any remaining pulp so they’re completely clean.

Slice the rinds as thinly as possible—either in long strips or shorter pieces—and place them in a jar. Make a light syrup by boiling good white‑wine vinegar with sugar. Pour this warm syrup over the lemon strips in the jar, and keep them for future use.

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