Sour Candied Citrus Peels

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   ["Tear out flesh from orange halves, being careful not to create any holes in peels. It's okay if you can't remove all of the pith. Save flesh for another use; cut peels into 1/4"" strips.", "Bring orange peels and 4 cups water to a boil in a large saucepan and cook 5 minutes. Drain and return peels to pan. Repeat process twice more, using fresh water each time. Return peels to pan; add 2 cups sugar and 2 cups water. Bring to a boil and cook until peels are soft and translucent and vibrant looking, 30-40 minutes (about 10 minutes longer for grapefruit, or 10 minutes less for lemons or limes). Drain and transfer peels to a wire rack set inside a rimmed baking sheet; chill until cool, about 15 minutes.", "Whisk citric acid and remaining 1 cup sugar in a medium bowl. Add peels; toss to coat. Return to rack; let sit at room temperature 1 hour. Toss peels again in sugar mixture. Return to rack; let sit 4-12 hours to dry out.", "Citrus peels can be candied 1 month ahead. Store airtight at room temperature."]

* Per serving · 4 servings · Values may vary.

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