Rehydrate in HOT water for half an hour. Clean veins of any grit, remove tough stem and cut into smaller pieces. Reserve 2 cups of steeping liquid.
Combine 2 cups of reserved steeping liquid and,
1 cup sugar
1 cup light soy sauce
1 cup sherry vinegar
Two 3 inch knobs of fresh ginger peeled
Bring to a simmer gently over medium heat. Just lazy bubbles not a hard boil. Stirring occasionally for 30 min.
Let cool then put in container pour enough liquid to cover. Refrigerate and they are good for one month.
They make a nice sweet pickle that counter balances spicy things.
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