CORRECTION: China Moon Pickled Ginger
correction: missing directions added. 
 
 
i got this recipe a few years ago on this group. easy to make, very 
tasty, keeps indefinitely. 
 
it's from the china moon cookbook by barbara tropp. 
 
china moon pickled ginger - small batch 
 
1/2 lb.  gingerroot; fresh, peeled, sliced against the grain (use a
  mandolin into paper-thin coins
  boiling water
1-1/3 cup  unseasoned japanese rice vinegar
3 Tbsp  cider vinegar
2 Tbsp  distilled white vinegar
1/2 cup  plus 1 tbsp sugar
1 Tbsp  plus 1 tsp kosher salt
 
recipe makes 3/4 cups cover the ginger with boiling water. let stand for 
2 minutes, then drain in a colander. put the ginger in a large, 
impeccably clean glass jar or plastic container. combine vinegars, sugar 
and salt. pour over ginger. let stand to pickle. store in refrigerator. 
 
-- 
(ID: 11120) Mirror: rec.food.recipes: Mon, Aug 25, 2003


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