Pickled Ginger

By / Photography By Alfredo AƱez | January 01, 2015


Peel ginger. Use a vegetable peeler to slice into thin strips. Place in a small glass bowl. In a small saucepan, combine sugar, rice vinegar, water and salt and bring to a boil. Pour over the ginger. Cool, then cover and refrigerate overnight before using. Use within two weeks.

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  • 1 4-inch knob fresh ginger
  • 1/2 cup sugar
  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 1 teaspoon salt
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