Make your own candied peel (crystallised peel)

When our orange tree was loaded with fruit, instead of throwing away the peel from eating or juicing the oranges, I looked up the CWA cookbook and made my own candied peel. So here is my recipe based on the CWA recipes combined with what I discovered.

The rind from 6 oranges or lemons
salt
water
2 cups sugar
Castor sugar

The best way to remove the peel is to use a vegetable peeler. That way there won't be any bitter pith on your peel. Cut each section of peel into the equivalent to the amount of peel on a quarter of an orange or lemon.
Make up a brine solution of 1 tablespoon salt to 1 cup of cold water. (Make enough to cover the peel). Stir the salt in the cold water until it is dissolved. Soak the peel in the brine for 3 days.
Remove the peel from the brine, put into clean water, place on stove and allow to boil for 10 minutes.
Make a syrup by putting the sugar in one cup of water and letting it boil until the sugar disolves. Take the peel from the boiling water and put it in the boiling syrup and let it boil for 5 minutes.
Take the syrup and peel mixture off the stove, cover and leave it for 2 days.
Strain off the syrup into another pot and boil the syrup up again. Put the rinds in and boil until semi-transparent (about 20 minutes).
Take out the rinds and lay them flat on baking paper. Put a little bit of syrup in the centre of each, and sprinkle with castor sugar. Don't put too much on as it won't dry out very well. Dry it out a little in a cool oven.
Once cool and dried out (the peel will still be soft, much like fruit leather), place in an airtight container. This will keep indefinitely. I put one lot in a jam jar and another batch in an ordinary plastic container.
I have used mine in my Christmas Cake recipe.