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Pickled Ginger

Ingredients
  • 1/2 pound peeled fresh ginger, sliced crosswise against the grain into paper
  • thin coins
  • 1 1/3 cups unseasoned Japanese rice vinegar
  • 3 tbls cider vinegar
  • 2 tbls distilled white vinegar
  • 1/2 cup plus 1 tbl sugar
  • 1 tbl plus 1 tsp kosher salt
Instructions

Cover the ginger with boiling water. Let stand for 2 minutes, then drain in a colander. Put the ginger in a large clean glass jar or plastic container. Combine the remaining ingredients in a non-aluminum pot. Stir over moderate heat just until the sugar and salt dissolve. Pour over the ginger. Let cool completely, then cover and refrigerate for at least 24 hours before using. Additional uses: sliced minced or juliened pickled ginger to serve with meats and vegetables. Use juice in dozens of sauces and dressings.

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