Cut each citron into ~1/3" thick slices (see photo above) to reveal the internal flower shape. Use the "finger" pieces too.

(Option A: Sun Tea) If it's warm (over 70 degrees) and sunny out and you'd like to make sun tea, place the slices into a jar and fill with water. Put jars in a sunny spot for the day. Strain out citrus to make candy and put "citron tea" into fridge until ready to drink (sweeten to taste).

(Option B: No Sun Tea) If it's cold or you're in a rush for time, jump right in to candy-making mode. You'll need to blanche the citron to remove the bitter flavor. Put the citron slices into a pot and cover with water. Simmer (low boil) just long enough to make pieces translucent (30-40 minutes). Pour out water.

Add 5 cups water back to the pot + sugar. Cook just until the temperature of the mix reaches 230 degrees F. A candy thermometer is REALLY helpful for this. Remove from heat and allow to cool.

Pour the citrus-flavored simple syrup from the pan into jars and refrigerate until you're ready to use them. Strain the citron pieces out and place them on cooling racks to dry for 24 hours.

Pour organic pure cane sugar into bowl. Toss each piece of citron in sugar until thoroughly and uniformly coated. Place back on drying rack for 1-2 days. (Or put in a dehydrator for 6 hours.)

If candied pieces are still tacky/sticky after initial sugar coating, toss them in sugar one more time and allow to dry for another 1-2 days on racks.

Once dried, place in airtight container in refrigerator for long-term storage (more than 1 month). If you plan to eat them within a couple of weeks, you don't have to refrigerate them.