Pickled Ginger Strips

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette- Katie Doherty

Categories: pickles-relish

Ingredients

  • 2/3 cup rice-wine vinegar
  • 1/3 cup sugar
  • 1 tsp. salt
  • 2 knobs of fresh ginger, each about 3 times the size of your index finger

Directions

  1. In a small saucepan, bring the vinegar, sugar and salt to a boil over high heat.
  2. Meanwhile, peel the ginger and slice into matchstick-size pieces.
  3. When the liquid is boiling, put in the ginger for 15 seconds and then remove from heat. Let cool to room temperature in the liquid; then cover and refrigerate. Serve as a condiment with any Asian foods. Will keep covered and refrigerated, 3 months.

  4. makes 1 cup

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