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Young Ginger Pickles

the.instructor's picture
Ingredients
  Fresh young ginger 1⁄2 Pound, scrubbed and rinsed
  Salt 2 Tablespoon
  Distilled white vinegar 3⁄4 Cup (12 tbs)
  Sugar 1⁄2 Cup (8 tbs)
Directions

Slice ginger across the grain as thinly as possible (you'll have about 1 3/4 cups).
Mix with salt.
Cover and refrigerate until next day.
Rinse well and drain.
In a 1- to 2-quart pan, combine vinegar with sugar; bring to a boil, stirring.
Add ginger.
Return to a boil, then remove from heat and let cool.
Cover and refrigerate for at least 24 hours or up to 3 weeks.

Recipe Summary

Method: 
Boiled
Ingredient: 
Ginger
Servings: 
18

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