Pickled Ginger
 
2 Tbsp  sugar
1 cup  rice vinegar
1/2 cup  water
1/2 lb.  fresh ginger root
 
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. 
 
 
another wonderful way to keep ginger is to put whole knobs in a jar. cover 
with dry sherry. the sherry is excellent for cooking with, replenish as 
you use it. the ginger keeps indefinitely this way also. just slice as 
needed, do not preslice! make sure the sherry covers the ginger. this is 
beneficial in two ways, you have a ginger infused sherry, and always fresh 
ginger in the fridge to cook with. 
 
-- 
(ID: 11859) Mirror: rec.food.recipes: Sat, Jul 12, 2003


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