Γλυκό περγαμόντ

Version A 
Grate the bergamot on a fine grater. Cut the bergamots into 3-4 pieces depending on their size and peel them. Remove the inner part and some of the white part of the peel with a knife. Fold the pieces of peel into a roll and tie with thread or secure with toothpicks. Put them in water for 3-4 days and boil them once a day, changing the water. On the fifth day, in a separate pot prepare the syrup. Squeeze the bergamots with your fingers to remove the water from the inside and add them to the syrup. Let them boil until the syrup is ready. (Agni Eleftheriou, 60 years old, Kyperounda)

Version B 
Grate the bergamots on a fine grater, after washing them. Cut them into 3 or 4 equal parts depending on their size and remove the peel carefully. Remove any inner skin or flesh from the peel. Fold each piece into a roll and tie with thread or secure with toothpicks. In a pot, place the peels, cover with water and bring to a boil. Remove from the heat and allow the peel to expand for 4 days. Every day change the water to cold water and cook very well. Their success depends on how well they are cooked. On day 5, drain them, sprinkle them with cold water and remove the thread or toothpicks. Put them back in the pot and cover them with the sugar, water and lemon. Leave them overnight to allow the sugar to dissolve on its own. On day 6, bring them to a boil for a few minutes. Remove them from the heat and leave them until the next day. On day 7, boil them until the syrup is ready. Skim them and add the vanilla. Once cooled down, place them in glass jars. (Charalambous 2006, 302)