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LOCATION: Recipes >> Preserving >> Pickled Ginger 05

Print this Recipe    Pickled Ginger 05

Japanese Style Pickled Ginger

Soak 300 gms sliced ginger in ice water with a little vinegar for
a few hours. Drain. The ginger should then be blanched in salty
boiling water, drained, and allowed to cool.

Bring to a boil and let cool the following mixture:

1 cup rice vinegar
1/2 cup or more sugar
1 tablespoon salt
1/3 cup water

After the mixture has cooled, add it to the ginger. Refrigerate.

I use a vegetable peeler to slice the ginger nice and thin; a food
processor does not work!

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