Preserved Ginger

    Scrape the ginger carefully with a paring knife to remove the outside tissue. Cut the Ginger into small pieces, about  ¼ inch (1 cm) square, and drop them into a bowl of  cold water as you cut them. Leave aside for one hour and then drain.
    Place the ginger in a saucepan and just cover with cold water. Bring the water to the boil, and cook the ginger for 5 minutes, then drain. Repeat the process of just covering the ginger with water and bring to the boil again. Reduce the heat and simmer the ginger for 30 minutes. The ginger should be just tender. Check with a fine skewer and drain.
    Place the sugar and water in a small saucepan and stir well over a medium heat until all the sugar is dissolved, about 10 minutes. Add the ginger and simmer for about 20 minutes, stirring occasionally.  Distribute the ginger between sterilized jars, add the syrup and seal. Store the ginger in a cool dark place.

Makes about 4 cups