| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Condiment |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh ginger |
| 2 |
c |
Water |
| 2 |
c |
Vinegar, preferably rice |
|
|
vinegar |
| 1 1/2 |
c |
Sugar |
| 1/4 |
c |
Salt |
| 1/2 |
t |
Baking soda, sodium |
|
|
bicarbonate |
INSTRUCTIONS
From: "Colonel I.F.K. Philpott" <colonel@korat1.vu-korat.ac.th> Date:
Fri, 19 Jul 1996 10:14:55 -0700 This is a simple pickling recipe for
ginger. The resultant pickle can be eaten with meats and poultry. It
is also eaten on its own as a snack, and even on ice cream (!) METHOD
Peel the ginger and then slice it thinly, cutting larger slices into
smallish pieces. Rub with the baking soda and allow to stand whilst
preparing the pickling liquor. Boil the water, and stir in and fully
dissolve the sugar. Next dissolve in the salt, allow to cool, and add
the vinegar, stirring thoroughly. Place the ginger in a one quart
preserving jar, and fill with the liquor, seal and keep in a cool
place for at least two weeks before using. CHILE-HEADS DIGEST V3 #048
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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