Recipe Ingredient
- 300g young ginger, peeled and finely sliced
- 1 tbsp salt
- 200ml water
- 250ml good quality vinegar
- 175g sugar
Instructions
- Wash ginger slices well then drain in a colander. Put the ginger into a porcelain container and sprinkle with salt. Stir well and set aside covered for 5-6 minutes. Next, rinse the ginger in clean water. Drain well in a colander.
- Arrange ginger slices on a large tray and leave in the open or put out to dry in the hot sun for 15-20 minutes.
- Place the dried ginger slices in a saucepan and add the sugar and vinegar then stir over a very low heat until the sugar melts. Remove saucepan away and leave aside to cool completely.
- Transfer ginger into a glass jar and leave aside to soak well for 1-2 days before serving.
- If you prefer a crunchier taste, add a sprinkling of toasted sesame seeds.
what kind of vinegar? I have white distilled vinegar but it has been 2 years now.
Hi Perine, there are many price range for vinegars with the cheapest between RM2-3. Do opt for those in the mid to higher range for better quality pickles. Happy Cooking and experimenting!