Pickled Ginger

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Not just for sushi, pickled ginger can sweeten and zip up your favorite recipes. In less than 30 minutes, you can make a batch and keep it in the fridge for up to 6 months.

Ingredients

1 2-3" piece of ginger
1 cup unseasoned rice wine vinegar
1/2 cup white sugar
1/2 teaspoon salt


Directions

Peel ginger to remove the brown skin. Slice in thin, small slivers. Bring rice wine vinegar, white sugar and salt to a boil. Immediately add the ginger and bring to a boil again for one minute. Pack the ginger and pickling brine into sterilized glass jars and store in refrigerator.
Pickled ginger is very flavorful, so try adding a little at a time to recipes, until the desired balance of flavors is achieved.
You can use this form of ginger in drinks, fruit salads to noodle dishes with shrimp, and vegetables. For a twist, add some to your favorite martini recipe or fresh lemonade. Slice pickled ginger in matchsticks and mix with a sliced Del Cabo mango for a sweet and healthy dessert!

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