• ¼ cup sugar
• 1 tablespoon (kosher) salt
• 2 lemons

Procedure

Combine the sugar and salt and set aside. Remove the lemon zest in strips with a peeler and cut into pieces about 2 inches long and ¼ inch wide. Cover with water in a saucepan and bring to a boil. Boil 5 minutes, then drain in a colander and pat dry. Transfer to a nonaluminum container and cover with the sugar mixture. Cover and refrigerate; will keep several weeks in the refrigerator. Rinse before using.