Preserved Ginger

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Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

Ingredients 6 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Buy fresh, green ginger, of good size and quality.
Peel or scrape it and cut it into lengths for serving.
Cook it in a cooker for ten hours or more in boiling salted water (one-half cupful of salt to one gallon of water).
Drain away the brine and add fresh boiling water to more than cover it.
When boiling put it again into the cooker for ten hours or more.
Change the water and cook it again, repeating this process until the ginger is very tender.
It may take several days.
Make a syrup, using two cupfuls of sugar to each cupful of water, bring the ginger to a boil in this syrup, set it in a cooker for five or six hours;
remove the ginger, boil the syrup down to a rich consistency, and pour it over the ginger.