Pickled Candied Ginger

Name: Pickled Candied Ginger
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 4kg galangal; 1kg chili; 4 bag Vinegar; 2 bag Soy sauce; to taste Sichuan pepper; to taste star anise; to taste Sugar; to taste Salt

Boiling vinegar, soy, sugar, and whole spices creates the pickling liquid. Jerusalem artichoke chunks and chili segments steep in it for a month before eating.

1 hrNewEasy Pickled & Preserved Pickle Spicy & Numbing

Instructions

1
Ghost ginger, wash the chili peppers and drain the water
2
Put a large spoon of oil in the pot, when the oil is hot add some whole spices and a large handful of Sichuan peppercorns, when fragrant add vinegar and soy sauce in a 2:1 ratio, add several large spoons of sugar and a bit more salt, simmer until the sugar is melted, then bring to a boil, turn off the heat and let it cool.
3
Cut the ghost ginger into small pieces
4
Cut the chili into small pieces
5
Mix
6
This big bowl is all for my friends
7
Bottle it, and eat it after a month