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LOCATION: Recipes >> Preserving >> Pickled Ginger 07

Print this Recipe    Pickled Ginger 07

Pickled Ginger

1 1/2 cups peeled and thinly shaved fresh ginger
2 cups water
1 3/4 cups rice vinegar
6 Tablespoons sugar
1 teaspoon salt

Rinse ginger in cold running water. Place in boiling water for
one minute and then rinse in cold water. Reserve 5 tablespoons of
the boiling water.

Bring reserved water from ginger and the vinegar to a boil. Add
sugar and salt. Hear until dissolved.

Add ginger to vinegar mixture. Bring to boil and immediately remove
from heat. Allow to cool.

Place pickled ginger in clean, airtight jar. Store in refrigerator
for up to 3 months.

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