Pickled Ginger Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Sugar,
1 cup: Rice vinegar,
1/2 cup: Water,
1/2 lbs: Fresh ginger root,
Directions:
Combine sugar, vinegar (use ONLY rice vinegar) and water in 1-pint
jar with tight-fitting lid. Peel ginger then cut it into long,
PAPER-THIN slices using a swivel-bladed vegetable peeler. Place the
slices in the pickling liquid. Refrigerate at least 2 to 3 weeks
before using.
Yield: 1 pint. If kept submerged in the liquid, this will keep
indefinitely in the refrigerator.
Recipe By : Jo Anne Merrill
Source from luhu.jp
jar with tight-fitting lid. Peel ginger then cut it into long,
PAPER-THIN slices using a swivel-bladed vegetable peeler. Place the
slices in the pickling liquid. Refrigerate at least 2 to 3 weeks
before using.
Yield: 1 pint. If kept submerged in the liquid, this will keep
indefinitely in the refrigerator.
Recipe By : Jo Anne Merrill
Source from luhu.jp
Tags
Can/preserv