- Ginger
- pinch of salt
- sugar
- I peeled and sliced a large brunch of ginger root.
- Covered the slices with just enough cold water to cover all pieces.
- Added a pinch of salt, covered, brought to boil.
- Let simmer slowly for 30 minutes.
- Strained, placed the ginger slices on the kitchen scale.
- Measured exactly the same amount of sugar.
- Put ginger, sugar, and about 150 ml of water in a saucepan. this amount seemed safe for my 312 g of ginger and 312 g of sugar – take more or less, just enough to start dissolving the syrup.
- Brought the thing to boil again and let simmer gently for about 25-30 minutes, uncovered.
- Removed slices from the remaining syrup, placed them on a cake cooling rack.
- Syrup to a small jar, will be useful in the future; ginger slices are drying for the whole day/night.
- Bathed the slices in dry sugar, the excess shaken off.
- They were not quite dry, I left them to lose some moisture on an open flat dish in the sun..
- Once dry (hard, stiff under touch) candied delights will be kept tightly closed in room temperature.
Next time i will follow the same procedure (skip sugar bathing, though) , and will opt for storing ginger slices in the syrup – this will be an interesting variety.