- 1 lb peeled ginger root
- 1/4 cup salt
- 1 cup sugar
- 1 cup white vinegar
- 1 cup water
- drops of red food coloring or maraschino cherry
- juice for color
- Thinly slice ginger with a very sharp knife into bowl, Add 1/4 cup salt.
- Let soak a few hours or overnight. Make a syrup of sugar, vinegar and water. Bring to a boil.
- Drain ginger, squeezing out salt water, and rinse once, quickly. Put ginger in jar, add syrup and
- Keeps for weeks in the refrigerator.
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