Preserved Ginger
photo by BarbryT
- Ready In:
- 1hr
- Ingredients:
- 3
- Yields:
-
1 lb (approximately)
ingredients
directions
- Rinse scrubbed and peeled roots and soak in cold water overnight. Drain.
- 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).
- 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.
- Store in airtight glass jars in the refrigerator or process in a water bath in the usual way.
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Reviews
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I swear this is the only recipe on the web for stem ginger in syrup! And delicious it is. I scoured Seattle (well, my version of scouring which meant about 5 stores) and couldn't find any preserved ginger in syrup to make Recipe #210358. So I made this and felt extremely proud of myself; still do, actually. Of course, I found the jarred stuff at Whole Foods about two days later. But this is soooooo good I doubt I'll ever buy it again.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.