I consulted a few books on the whole lemon confit thing everybody is talking about. There seems to be a disparity on how long to let the mixture sit; 3 months or 3 days. I had tried the 3 day method and it came out tasting like salty, raw lemons (imagine that). So, now I am going to try the 3 month method. Check back in 90 days and I will let you know how it went.