Crystallized Candied Ginger

Crystallized Candied Ginger
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2 C fresh ginger, peeled and sliced or chopped in about 1/4" pieces
Salt
4 C water
1 C sugar, plus extra for dipping

Put ginger in a small saucepan and add cold water to cover. Add a pinch of salt
and bring to a boil, then reduce heat and simmer for 30 minutes. Then drain the
ginger, rinse it under cold water, and drain it again. Repeat this process three
more times. (That's what the book says!) 

After three boil-rinse cycles, return ginger to saucepan, then add 4 C water and
1 C sugar. Bring to a boil, then lower heat and simmer slowly till syrup is
thick, about 1 1/4 hours. 

Layer a cookie sheet with sugar to about 1/4 inch and lift out the slices of
ginger with a slotted spoon. Roll them around in the sugar to coat them well,
then transfer to wire racks to cool and dry completely. If stored airtight, the
ginger will keep for several months.

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