1/2 cup fresh ginger, sliced paper thin with vegetable peeler
1/4 cup white vinegar
1/4 cup rice wine vinegar
1/2 cup sugar
Servings: 24
1. Stir all ingredients together in nonreactive stainless steel pan or glass saucepan and bring to a boil.
2. Let mixture cool to room temperature and chill overnight. (Pickled ginger keeps for several months in the refrigerator.)
Yield: 1 1/2 cups
Serving Ideas: Serve with Grilled Pacific Salmon or Sushi.
1/4 cup white vinegar
1/4 cup rice wine vinegar
1/2 cup sugar
Servings: 24
1. Stir all ingredients together in nonreactive stainless steel pan or glass saucepan and bring to a boil.
2. Let mixture cool to room temperature and chill overnight. (Pickled ginger keeps for several months in the refrigerator.)
Yield: 1 1/2 cups
Serving Ideas: Serve with Grilled Pacific Salmon or Sushi.
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