- 2 large ginger roots
- 200ml malt vinegar
- 70g granulated sugar
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.
In a saucepan gently heat the vinegar and sugar until the sugar has dissolved.
Pack the ginger into a 300ml sterilised jar and pour in the vinegar until covered then put on the lid and refrigerate.
Leave for a few days before eating then store in the fridge.