Preserved Ginger
Preserved ginger is unavailable in Greece so I put up my own. I most often use it in poundcake, but it's great spooned over bread pudding and vanilla ice cream too, and wait till you add it to a curry! Actually, it has endless uses. A good thing to have in your pantry.
Ingredients
Step-by-step instructions
- 1
Rinse scrubbed and peeled roots and soak in cold water overnight. Drain.
- 2
Place in kettle in cold water to cover. Bring to a boil. Drain and repeat process 3 or more times (depends on how old the ginger is).
- 3
In a separate pan, boil sugar and 1-1/2 cups water together for 20 minutes to make the syrup. Stir in the drained ginger root and heat until syrup comes to a boil. Remove pan from heat and let stant overnight.
- 4
Store in airtight glass jars in the refrigerator or process in a water bath in the usual way.
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