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Pickled Ginger


Course : Grilling
Source:
Serves: 1
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Ingredients:


1/2 cup fresh ginger -- sliced paper thin

1/4 cup white vinegar

1/4 cup rice wine vinegar

1/2 cup sugar
 

Preparation / Directions:


Stir all ingredients together in non-reactive stainless steel pan or glass saucepan and bring to a boil. Let mixture cool to room temperature and chill overnight. (Pickled ginger keeps for several months in the refrigerator.) Yield: 1 1/2 cups Serving Ideas : Serve with Grilled Pacific Salmon or Sushi.

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