Candied is ok. Dried is almost like candied, but without the sugar process. Candied does require a lot of effort and changes to the sugar brine. Pickled, may not work well.

Thanks ksrogers. I am leaning towards candied, I have seen several recipes where citrus slices are cooked for about 30-40 minutes in a simple syrup and then allowed to dry in wax paper. I can always used candied citrus in banana or zucchini breads, or in home made power type fruit/nut bars.

I will post the results if it works out well.

I wonder if you can make a decent marmalade out of them. I mom had made some using the 'ugli' fruits. They are larger than grapefruit, but look like they are spoiling and mushy. I would still try to get rid of some of the white pith however as it will not get as sweet even if candied well.

We make marmalade since we have several citrus trees but have so much of it left (saving some for holiday gifts) and will be making more, I was looking for something different. Also, I only have a basket full, not enough for marmalade.

For the marmalade we use all the ripe fruit from an orange tree that is slightly bitter and sour and has lots of seeds (seeds are for the pectin), most of the fruit from a grapefruit tree, lots of minneolas, a few myers lemons and a few Eureka lemons. We call it mixed citrus marmalade, it is not really sweet and I love it with peanut butter and sliced jalapenos!

Sounds great! Wish I could grow citrus here. If I were, I would plant at least one orange and one grapefruit, as well as a lime tree. Here, I can barely grow things like plums and figs. My apples are ripe in August and I even have a couple of Asian pear trees, and one had two pears this year for the first time. Another great citrus is cumquats. They are very rich in flavor for their very small size. Lots of seeds too. I bet if I used Pomona pectin the jelly would quickly set up even without the added calcium. Pomona pectin is citrus based as opposed to most other boxed pectins.

Perhaps you might consider juicing them. Acidic type juice is much in demand when canning fruit especially. I use lemon/lime juice in water to keep apples/pears, etc. from turning brown after they are peeled, prior to canning them.

Another save - the zest and as in a post by Westelle - above, a great way to preserve them with the FoodSaver machine - by sealing it in small squares inside a larger plastic bag - great idea.

I've always squeezed juice - added zest and frozen in small sized (1/2 x 1/2 cubed) freezer trays. Just the right size for adding to savory dishes - to perk up flavors (guacamole, fruits, chicken sauces, etc.). Never thought to use a FS that way.

I made some sour orange candied peel awhile ago - meaning to chocolate coat the pieces. Someone in the family (who will remain anonymous) stole the bitter/sweet chocolate bar before I could finish the recipe - hmmmm. The remaining sweets were used in granola and granola bars, and cookies. Nice flavor.

I also found a clear lemon jelly recipe that I used for the limes that were so plentiful last year. It is not as favored by the family - as say - strawberry or other jams/jellies, but it's really great on fresh baked rolls or pumpkin waffles with fresh fruit.

Bejay

Inverted sugar is a different sugar compared to cane. Its corn based, or converted with the enzyme I mentioned. That breaks down the crystals and makes it like a corn syrup. Adding citric acid to the syrup is going to give you even more acidity, it may not be ncessary.

I inverted the sugar myself (converting sucrose to glucose plus fructose) starting from cane sugar and water. The citric acid is to aid in the chemical reaction or break down. It is easy to do at home, it is done in winemaking. No need to use corn sugar (I don't).

There is invertase that is an enzyme (yeast) that converts cane into invert sugar. Simply adding water to cane will not convert it to another sugar type. Fructose is basically the same as corn sugar, and is already an invert sugar as is corn syrup. The invertase enzyme is used in cream filled chocolates and starts out with confectioners, and then you add a few drops of the invertase and it will change the chemistry. Thats now known as a 'fondant'. Invert sugar has no gritty texture, and even if cooked down will become quite hard like clear candy. Here is a source for Invertase. I have used it many times when I made molded filled chocolates.

Here is a link that might be useful: Invertase enzyme

here a link describing how I did it. It tells it for the purpose of beer/wine making, but I discovered in the mean time that it was great and wanted to use in candy. I had read references to candy making in the web as well. Thanks for the link on the invertase enzyme. Citric acid is cheap around here and it seemed to work well. You are right about the 'no gritty texture'.

Here is a link that might be useful: how to make invert sugar

When I did my chocolates the confectioners sugar for making fondant changed within minutes to a smooth mixture, once the invertase was added. That link says "? tsp citric acid", must be a type, as ? is not a number.. My brother tried making beer a while back and realized that its costly if you want to make big batches. There, corn sugar is required and they do not recommend using any cane at all.

Here is a link that might be useful: Corn sugar

The links shows 1/2 tsp for me (one half a teaspoon). I have not made beer in quite a while, I used the process described in the link I attached when I was making wine recently (as well as the candied citrus slices). It worked quite well. It worked great for the wine too as far as the yeast feeding from it. The specific gravity dropped a lot, showing that sugar had indeed converted to alcohol really efficiently, and I did not taste a lot of unfermented sugar (I definitely tasted the alcohol).

Not sure about price comparison between cane sugar (regular table sugar) and corn sugar. It is possible that corn sugar is cheaper, but I can only find it at the brewing/winemaking shop, which is quite far for me. Regular cane sugar is found pretty much everywhere. If you factor in the cost of gas, that comes out cheaper for me. In any case, my wine recipe did start with cane sugar and doing the inverting process at home simply with citric acid and water, so that is what I did.

A few years ago, I decided to buy a 50 pound bag or fructose sugar (corn sugar), just for jelly and jam making. It was almost the same price as cane. Corn sugar mixed into beverages that are served cold tends to increase the sweet taste. Thats the main reason they use it in carbonated beverages as well as many fruit drinks. Afetrwards I found that the corn sugar wasn't as good for making jellies, as it had a lower scorching temperature. The yeasts convert corn sugar faster than cane, so thats why they use it in beer and wine making, to get the must to start bubbling faster. Its very helpful in high sugar juices and worts too, where yeast can get 'stuck' and not start its fermentation right off.
I'm not saying that your method isn't good, just that the method you use slower compared to the one using the invertase enzyme to convert cane into corn. Then there is beet sugar.. There are small boxes of invert sugar (fructose) sold at supermarkets in the diet section, and its packed in a box of about 12 ounces. Its use for a diabetic might offer a little less sugar sweeteness that the body cant absorb as fast when its cane based.