Preserved Ginger Antilles Food

PRESERVED GINGER

Steps:

• Rinse scrubbed and peeled roots and soak in cold water overnight. Drain.
• Place in kettle in cold water to cover. Bring to a boil. Drain and repeat process 3 or more times (depends on how old the ginger is).
• In a separate pan, boil sugar and 1-1/2 cups water together for 20 minutes to make the syrup. Stir in the drained ginger root and heat until syrup comes to a boil. Remove pan from heat and let stant overnight.
• Store in airtight glass jars in the refrigerator or process in a water bath in the usual way.

PRESERVED GINGER - ANTILLES

Steps:

• Peel the ginger, and cut it into thin slices.
• Let these slices sit in a bowl of cold water for an hour.
• Drain the ginger. Cover again with cold water.
• Boil this for 5 minutes.
• Repeat for three times: drain the ginger; cover again with cold water; bring to the boil and boil for 5 minutes.
• This process weakens the fibers of the ginger.
• Finally, just drain the ginger.
• Bring the sugar and water to a boil, and pour this over the drained ginger.
• Cover and let it infuse for 12 hours.
• Drain this, and keep the syrup. Boil the syrup for 10 minutes, and pour it over the ginger.
• Put a lid on this mix, and let it sit for 2 days.
• Boil everything together for 5 minutes, then let this sit for 3 days. Using a slotted spoon, lift out the ginger, and spread the pieces out over waxed paper, as though you plan to dry these slices.
• Sprinkle extra sugar over these pieces to coat them.
• Put in a jar and keep in a cool, dry place.