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Recipe from: David Thompson
Servings: 6 to 8
2 cups young ginger
1 cup white vinegar, not too strong
1 cup white sugar
1 cup water
1 tablespoon salt
Peel, wash and slice the ginger and steep in salted water for approximately one hour.
Drain ginger, rinse it and squeeze out excess water. Place ginger in heat proof container.
Combine remaining ingredients and bring to the boil. When the sugar has dissolved, strain over the ginger. Leave for at least one week before use.