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LOCATION: Recipes >> Preserving >> Pickled Ginger 11

Print this Recipe    Pickled Ginger 11

Japanese Pickled Ginger

1 stalk ginger root about 6 inches long
3 tablespoons salt
1/2 cup rice vinegar
1/4 cup sugar, granulated
1 drop red Food coloring (optional)

Peel the ginger and put in a small glass container/jar with a lid.
Cover with salt and leave out overnight (24 hours) unrefrigerated.

Next day rinse the ginger well and drain in a colander while you
pour 1/2 cup rice vinegar and 1/4 cup sugar into a small saucepan.
Warm the solution a little to dissolve the sugar, but do not boil.

When sugar is dissolved, dry the ginger with paper towels and slice
as thin as paper. Add the slices to the solution in the saucepan.
Ginger should be covered completely.

Add 1 drop of red food coloring to make it look pretty, then pour
everything into a container and let marinate for about a week.
With ginger totally covered with vinegar in a closed container it
should be good for a month or so.

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