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Pickled Ginger

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“Yummy! Why buy it when you can make it. I got this off of a recipe online.”
12hrs 45mins
1 jar

Ingredients Nutrition


  1. Peel the ginger root. Cut the ginger into medium-sized pieces and salt it.
  2. Leave the ginger in a bowl for 30 minute Put the ginger into a jar.
  3. Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar on the ginger.
  4. Cool, then cover with a lid and place in the refrigerator. In a week, the ginger change its color to light pink.
  5. Slice thinly to serve. The pickled ginger lasts about a month in the fridge.

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