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4.4.7. Pickled Ginger Slices.




Description

This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

4.4.7. Pickled Ginger Slices.

Subject: Re: pickling ginger

From: "Col. I.F. Khuntilanont-Philpott" khing dong / ginger pickle

Description: In Thailand this is made from khing ong, or young ginger.
The skin of this is very tender, and if it is available it need not be
skinned before pickling. However if you use regular ginger, the woody
skin should be removed first. This is a simple pickling recipe for
ginger. The resultant pickle can be eaten with meats and poultry. It
is also eaten on its own as a snack, and even on ice cream (!)

Ingredients To pickle 2 pound of ginger, prepare a pickling liquor
with:

2 cups of water
2 cups of vinegar (preferably rice vinegar)
1 cups of sugar
1/4 cup of salt
half a teaspoon of baking soda (sodium bicarbonate)

Method Peel the ginger and then slice it thinly, cutting larger slices
into smallish pieces. Rub with the baking soda and allow to stand
whilst preparing the pickling liquor. Boil the water, and stir in and
fully dissolve the sugar. Next dissolve in the salt, allow to cool,
and add the vinegar, stirring thoroughly. Place the ginger in a one
quart preserving jar, and fill with the liquor, seal and keep in a
cool place for at least two weeks before using. Serving & Storage
Keeps indefinitely.

 

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