To preserve ginger root in syrup, peel the ginger, and cut it into slices or chunks. Soak the ginger pieces overnight, and then boil them in a saucepan on the stove. Let the ginger simmer over low heat until it is tender enough to pierce easily with a knife. Make simple syrup in a separate, heavy-bottomed pot, letting it boil slightly until it thickens. Place the ginger and simple syrup into a sterilized jar. Store the jar in a cool, dry area.
- Peel and cut the ginger
Use a small vegetable peel and a paring knife to peel the fibrous skin of the ginger knobs. Ginger can be difficult to peel as it is very knobby and oddly shaped. Use a sharp chef's knife to cut the ginger into slices or small chunks, depending on your preference.
- Soak the peeled ginger
Place the ginger in a bowl, and fill the bowl with enough water to cover all the pieces. Place the bowl in the refrigerator to let the ginger soak overnight or at least eight hours.
- Boil the ginger
Add the ginger to a large saucepan, and cover the pan with fresh water. Bring to a boil. If you wish to take some of the spiciness out of the ginger, you can drain the water, add fresh water to the pot, and boil the ginger once or twice more, but this step is optional.
- Simmer the ginger
When the pot of ginger reaches a boil, reduce the heat to a simmer. Let the ginger cook until it is tender, which may take an hour or so. You should be able to pierce the ginger easily with a knife. Drain the water from the pot.
- Make the syrup
Combine about 2 parts sugar to 1 part water in a large, heavy-bottomed saucepan. Bring to a boil. Reduce the heat slightly to achieve a low, steady boil. Stir the syrup frequently for 20 to 30 minutes, until it becomes very thick.
- Add the ginger and syrup to a sterilized jar
Add the ginger pieces to a hot, freshly sterilized jar. Pour the syrup over them, filling the jar to the top. Seal the jar tightly, and let it cool. Place the jar in a cool, dry area for long-term storage.