Homemade Spiced Pickled Ginger

NZ Woman's Weekly 14/12/2011

Annabelle White

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Pour all ingredients except the ginger into a saucepan. Stir while bringing to a gentle simmer, then set aside.
To prepare the ginger, first separate the ginger root into pieces and trim off any knobbly bits before peeling.
Now slice the peeled ginger as thinly as possible into wafers. Spread out the ginger wafers like a deck of cards, then slice into thin strips and place into a large bowl.
Repeat this until you have shredded all the ginger.
Next, boil the kettle and cover the ginger well with hot water, leaving to cool for 5 minutes before draining. Repeat this process twice more.
Finally, add the prepared ginger shreds to the hot spiced vinegar mix, pour into a clean container, cover with a lid and leave to pickle for one week at room temperature.
Decant into decorative gift jars with tight-fitting lids. The pickled ginger will keep almost indefinitely in the fridge.