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LOCATION: Recipes >> Preserving >> Pickled Ginger 09

Print this Recipe    Pickled Ginger 09

GINGER PICKLES

1/2 pound fresh ginger, peeled if necessary and slivered into bits the
size of a matchstick (measure after slivering)
2 T salt
2 T turmeric
1/4 c lemon juice (fresh, if possible)
the lemons you got the juice from, shredded (optional)

Put all ingredients in a container which has a tight-fitting lid.
Shake well. Let sit at room temperature for one week, shaking
frequently.

Refrigerate after one week. Rinse the pickles before eating. The
marinade can be reused to pickle more ginger. The recipe says this
also works on carrots.

I intend to serve this ginger with sushi tonight, and in vegetable
soup tomorrow. It is VERY good.

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