Pickled Ginger


  • 1 lb peeled ginger root
  • 1/4 cup salt
  • 1 cup sugar
  • 1 cup white vinegar
  • 1 cup water
  • drops of red food coloring or maraschino cherry
  • juice for color
  1. Thinly slice ginger with a very sharp knife into bowl, Add 1/4 cup salt.
  2. Let soak a few hours or overnight. Make a syrup of sugar, vinegar and water. Bring to a boil.
  3. Drain ginger, squeezing out salt water, and rinse once, quickly. Put ginger in jar, add syrup and
    food coloring.
  4. Keeps for weeks in the refrigerator.


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