German Sauerbraten

12 to 14 servings. Combine salt and ginger; rub over roast. Place in a deep glass bowl. In a saucepan, combine water, vinegar, onions, sugar, pickling spices, peppercorns, cloves and bay leaves; bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day. Remove roast, reserving marinade; pat roast dry. In a large kettle or Dutch oven, brown roast on all sides in oil. Strain marinade, reserving half of the onions and seasonings. Pour 1 cup of marinade and reserved onions and seasoning over roast (cover and refrigerate marinade). Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender. Strain cooking liquid, discarding the onions and seasonings. Measure liquid, if necessary, add enough reserved marinade to equal 3 cups. Pour into a saucepan; bring to a rolling boil. Add gingersnaps, simmer until gravy is thickened. Slice roast and serve with gravy.