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Recipes
Pickled Ginger
Pickled Ginger
Pickled Ginger
photo credit: Ev Thomas
Ginger pickled with Champagne, Rice, and Cider vinegars.
Recipe By:
Chefs Anne and David Gingrass
Prep
N/A
|
Total
N/A
|
Serves
Makes about one quart
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Ingredients
3/4
lbs
Ginger, peeled, sliced very thin
2
cups
Rice wine vinegar
1/4
cup
Champagne vinegar
1/4
cup
Cider vinegar
3/4
cups
Sugar
2
Tbls
Kosher salt
Instructions
Peel ginger and slice very thin on a slicer with the grain. Bring a pot of water to a boil then pour over the ginger and allow to stand for 10 minutes off of the heat. Drain the water.
Combine all other ingredients and bring to a boil. Remove from the fire and add the ginger. Allow to sit at room temperature until cool and then refrigerate.
Keeps for more than a month if covered tightly. The juice is very good to use for vinaigrettes and marinades.
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