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Monday, February 21, 2011

PICKLED GINGER

20 Feb 2011
I bought some more ginger. I wasn't able to find any young ginger when I was out shopping so I just got the best I could.  I reboiled the solution which I used previously and make another new portion of the sugar solution as I have more than enough ginger for one recipe. 

So here are the pics with the  ingredients.  This is a recipe for 250gm of young ginger.


 
I used bigger sized rock sugar but it took a much longer time to melt because I forgot to break it down to small fragments. It is better to use the CRYSTAL BROWN ROCK SUGAR, which is in finer form and melt faster so the solution won't dry up so much.



 Bring this ingredients to boil till the sugar dissolves.


Leave in the fridge and it will be ready for consumption after 3 days.