Japanese Style Pickled Ginger

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Title: Japanese Style Pickled Ginger
Yield: 1 Bottle
Categories: Japanese, Pickles


10 oz 300 gr sliced ginger
1 c Rice vinegar
1/2 c Or more sugar
1 tb Salt
1/3 c Water

Soak 300 gms sliced ginger in ice water with a little vinegar for a few
hours. Drain. The ginger should then be blanched in salty boiling water,
drained, and allowed to cool.

Bring remaining ingredients to a boil and let cool.

After the mixture has cooled, add it to the ginger. Refrigerate.


p.s. I use a vegetable peeler to slice the ginger nice and thin; a food
processor does not work!
Posted to MM-Recipes Digest V5 #023 by valerie@nbnet.nb.ca (valerie) on Jan
22, 1998