Ingredients:
2 1/4 lbs gingerroot
500 ml dry sherry
Directions:
Peel and cut root ginger into 1 inch pieces and place in jars.
Cover with dry sherry.
This keeps indefinately in the fridge and as you use your ginger the sherry can be used in marinades.
(I usually don’t use amounts when I make this, just fill the jars with ginger and cover with sherry. I hope these amounts are about right!).
Servings: Serve
Time preparation: 60 min.
Time total: 60 min.