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Randy Smith

    • Pickled Ginger

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    CATEGORY CUISINE TAG YIELD
    Thai Eastwest 12 servings

    INGREDIENTS

    2 c Rice wine vinegar
    1 tb Salt
    1/2 c Sugar
    1 sm Red beet; peeled, halved
    2 Bay leaves
    1/2 tb White peppercorns
    2 Thai bird chiles
    2 c Ginger slices – (1/8" thick); peeled

    INSTRUCTIONS

    Combine everything but ginger in a saucepan and bring to a boil. Add ginger
and turn heat down to a simmer for 1/2 an hour. Pull off heat and let stand
until cool, about 1 hour. Place in jar and refrigerate overnight. Will keep
for 1 month. This recipe yields 12 servings.
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK -
(Show # MT-1A02)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-16-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.

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