How to Pickle Ginger

Ingredients

• 2 large ginger roots
• 200ml malt vinegar
• 70g granulated sugar

Method

1. Use a vegetable peeler to remove the skin from the ginger then draw it down the whole length of the root to make long thin ribbons.
2. In a saucepan gently heat the vinegar and sugar until the sugar has dissolved.
3. Pack the ginger into a 300ml sterilised Kilner® Jar and pour in the vinegar until covered then put on the lid and refrigerate.
4. Leave for a few days before eating then store in the fridge.