Japanese Style Pickled Ginger

Title:
Japanese Style Pickled Ginger

Yield:
1 Bottle

Categories:
Japanese,
Pickles




Ingredients:





    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.


 


 Mark


 


 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