Pickled Ginger

1. 1

   Peel ginger and slice very thin on a slicer with the grain.

2. 2

   Bring a pot of water to a boil then pour over the ginger and allow to stand for 10 minutes off of the heat.

3. 3

   Drain the water.

4. 4

   Combine all other ingredients and bring to a boil.

5. 5

   Remove from the fire and add the ginger.

6. 6

   Allow to sit at room temperature until cool and then refrigerate.

7. 7

   Keeps for more than a month if covered tightly.

8. 8

   The juice is very good to use for vinaigrette's and marinades.

* Per serving · 4 servings · Values may vary.

No additional tips available.