Ingredients

How to make it

  • Peel and thinly slice ginger. A food processor medallion slicing wheel works great for this task.
  • Place ginger in a medium saucepan with enough water to cover. Bring to a boil and boil for 5 minutes uncovered; drain.
  • Return ginger to pan; add fresh water to cover, bring to a boil. Reduce heat and simmer covered, for about 45 minutes or until tender; drain, reserving ½ cup ginger water.
  • Place 1 cup sugar and ginger water in a medium saucepan; stir over low heat without boiling until sugar dissolves. Bring to a boil and simmer uncovered for 5 minutes. Add the ginger, bring to a boil, reduce heat and simmer, uncovered for 10 minutes. Pour ginger mixture into a heatproof glass bowl; cover and stand for 24 hours.
  • Strain syrup into a small saucepan; add the remaining sugar and stir over low heat, without boiling, until sugar has dissolved. Bring to a boil and simmer uncovered for 5 minutes. Pour syrup over ginger. Stand again for 24 hours.
  • Reheat ginger syrup mix to boiling. Ladle ginger and syrup into a hot sterilized quart jar. Lid and screw band snugly on jar. Invert to seal. Let stand for 24 hours.
  • Keep jar chilled. Will keep for 3 months in the fridge.
  • Makes about 3 cups.

Reviews & Comments 5

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • Good4U 1 week ago
    Main Page Feature December 7, 2018
    Was this review helpful? Yes Flag
  • Good4U 7 years ago
    Nice Post! I will give this a try. Thanks for sharing:-)
    Was this review helpful? Yes Flag
  • elgourmand 7 years ago
    Great post. I usually use fresh ginger as it's growing just outside the front door, 24/7/365, but this looks nice & easy. RJ
    Was this review helpful? Yes Flag
  • brianna 7 years ago
    Thanks Points for this recipe. I love using preserved ginger in lots of recipes but I cringe at the price every time I buy a jar. It will be well worth the effort to make my own.
    Was this review helpful? Yes Flag
  • gkwillow 7 years ago
    I always head to the place at Asian buffets where they have this...don't know if I have the patience to wait all those 24 hours to make it...but I stil love it! By the way, is your screen name points-even-out or point-seven-out? Not sure whether to abbreviate it PSO or PEO or call you Point or Points! ;)
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes