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LOCATION: Recipes >> Preserving >> Pickled Ginger 06

Print this Recipe    Pickled Ginger 06

Pickled Ginger

1/2 lb peeled fresh ginger, sliced crosswise against the grain into paper
thin coins
1 1/3 cups unseasoned Japanese rice vinegar
3 tbl cider vinegar
2 tbl distilled white vinegar
1/2 cup plus 1 tbl sugar
1 tbl plus 1 tsp kosher salt

Cover the ginger with boiling water. Let stand for 2 minutes, then
drain in a colander. Put the ginger in a large clean glass jar or
plastic container.

Combine the remaining ingredients in a non-aluminum pot. Stir over
moderate heat just until the sugar and salt dissolve. Pour over
the ginger.

Let cool completely, then cover and refrigerate for at least 24
hours before using.

Additional uses: sliced minced or juliened pickled ginger to serve
with meats and vegetables. Use juice in dozens of sauces and
dressings.

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