Pickled Ginger from The Sugar Club Cookbook by Peter Gordon
Here is a pickle that’s really simple to make, but do so only if you can get the freshest root ginger. If the ginger is stringy it’s probably best not to use it for pickling as it won’t be very...
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Ingredients
- 400ml (14 fl oz) fresh lemon juice
- 50g (1¾oz) caster sugar
- 250g (9oz) root ginger
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