Title: Pickled Ginger (Simplified)
Categories: Lowfat Condiment
Yield: 4 Servings

1

Free form recipe

I thinly slice up some fresh mature ginger root, put it in any tightly sealed jar and fill with a solution of 1/4 vinegar (any kind), 1/4 sugar and the rest water. I use no salt. Refrigerate a couple of days and eat. Lasts indefinitely (I found a jar hidden behind something that was nearly a year old and it was still perfect). Date: Thu, 22 Sep 94 16:11:43 -1100 From:

Converted to MM format by Dale & Gail Shipp, Columbia Md.

From: Dale Shipp Date: 07-30-98 (20:22) The Once And Future Legend (1) Cooking

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