Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 g iner root
- 2 teaspoons salt
- 180 ml white wine vinegar
- 50 ml water
- 70 g suar
- 3 small bay leaves
- 3 carnation (s)
Print Recipe
Pin Recipe Instructions
- Peel the ginger roots and cut into thin slices. Put in a bowl with the salt, mix and let steep for 15 minutes.
- Bring the vinegar, water and sugar to the boil. Rinse the ginger with cold water, add to the stock and simmer for 2 minutes.
- Fill 3 mason jars with a capacity of approx. 300 ml evenly with the stock and the ginger slices. Put a clove and a bay leaf in each of the glasses. Screw the jars together and turn them upside down to cool.
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