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Ginger Pickles

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Ingredients
  • 1/2 pound fresh ginger, peeled if necessary and slivered into bits the
  • size of a matchstick (measure after slivering)
  • 2 T salt
  • 2 T turmeric
  • 1/4 c lemon juice (fresh, if possible)
  • the lemons you got the juice from, shredded (optional)
Instructions

Put all ingredients in a container which has a tight-fitting lid. Shake well. Let sit at room temperature for one week, shaking frequently. Refrigerate after one week. Rinse the pickles before eating. The marinade can be reused to pickle more ginger. The recipe says this also works on carrots. I intend to serve this ginger with sushi tonight, and in vegetable soup tomorrow. It is VERY good.

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