- 1). Wrap the ginger in a towel and place it in a sealed plastic bag. Put the bag in the refrigerator to keep it fresh for up to three weeks or in the freezer for up to three months.
- 2). Dry the ginger root by grating it and allowing it to dry on a cookie sheet in a cool, dry place for three to four days. When it's completely dry, place it in clean jars or plastic bags. The root will keep for up to one year.
- 3). Pickle the root by placing it in a sterile bottle of vinegar or sherry and allowing it to sit in the liquid in the refrigerator for two to three weeks. The ginger will keep up to a year in the refrigerator.
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