Summary

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

1. Peel the ginger roots and cut into thin slices. Put in a bowl with the salt, mix and let steep for 15 minutes.
2. Bring the vinegar, water and sugar to the boil. Rinse the ginger with cold water, add to the stock and simmer for 2 minutes.
3. 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.