1 Cut the etrog in half. Remove juice for another use. 2 Remove pulp and discard. Chop the rind. Boil water with sugar until dissolved. Soak the etrog rind in the sugar water and keep in a covered container for about 40 days. Every 2 weeks, remove the etrog, rinse it and change the water with a stronger water sugar solution. 3 Then remove and dry off any remaining water. Now it is ready to be added to bread or covered in chcolate.

Succade is the candied peel of any citrus. It works particularly well with Etrog because of its extra thick peel.