| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Sugar |
| 1 |
c |
Rice vinegar |
| 1/2 |
c |
Water |
| 1/2 |
lb |
Fresh ginger root |
INSTRUCTIONS
Combine sugar, vinegar (use ONLY rice vinegar) and water in 1-pint jar with
tight-fitting lid. Peel ginger then cut it into long, PAPER-THIN slices
using a swivel-bladed vegetable peeler. Place the slices in the pickling
liquid. Refrigerate at least 2 to 3 weeks before using. Yield: 1 pint. If
kept submerged in the liquid, this will keep indefinitely in the
refrigerator.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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