| 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 |
ts |
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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