| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Chinese, Condiments |
1 |
Servings |
INGREDIENTS
|
|
CHUCK OZBURN |
| 1 |
lb |
Fresh ginger; – peeled and into paper thin slices |
| 2 |
tb |
Kosher salt |
| 2 |
tb |
Granulated sugar |
| 1 |
c |
Water |
| 1/2 |
c |
White vinegar |
| 4 |
dr |
Red food coloring |
INSTRUCTIONS
Layer the ginger in a noncorrosive bowl sprinkling salt between each layer;
refrigerate 8 hours or overnight; place remaining ingredients in a saucepan
and heat, stirring, until sugar has melted; remove from heat and cool;
place ginger in a glass jar and pour pickling liquid over, making sure that
ginger is totally immersed; cover and refrigerate for 3 days. Keeps 3 weeks
refrigerated From Jennifer Brennan's The Cuisines of Asia........
Chuck in Pok Friday 01:19 pm 11/26 C.OZBURN on GEnie Formatted by Elaine
Radis BGMB90B; November, 1993
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Oct
12, 1998, converted by MM_Buster v2.0l.
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