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LOCATION: Recipes >> Preserving >> Pickled Ginger 03

Print this Recipe    Pickled Ginger 03

Pickled Ginger

2 tablespoons sugar
1 cup rice vinegar
1/2 cup water
1/2 pound fresh ginger root

Combine sugar, vinegar (use ONLY rice vinegar) and water in 1-pint
jar with tight-fitting lid.

Peel ginger then cut it into long, PAPER-THIN slices using a
swivel-bladed vegetable peeler.

Place the slices in the pickling liquid. Refrigerate at least 2 to
3 weeks before using.

Yield: 1 pint. If kept submerged in the liquid, this will keep
indefinitely in the refrigerator.

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