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Pickled Ginger

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Ingredients
  • 1 1/2 cups peeled and thinly shaved fresh ginger
  • 2 cups water
  • 1 3/4 cups rice vinegar
  • 6 tablespoons sugar
  • 1 teaspoon salt
Instructions

Rinse ginger in cold running water. Place in boiling water for one minute and then rinse in cold water. Reserve 5 tablespoons of the boiling water. Bring reserved water from ginger and the vinegar to a boil. Add sugar and salt. Hear until dissolved. Add ginger to vinegar mixture. Bring to boil and immediately remove from heat. Allow to cool. Place pickled ginger in clean, airtight jar. Store in refrigerator for up to 3 months.

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