Pickled Ginger

I did like it this too when I first tried it as a sample in a food expo. Mom, on the other hand, loves it. She eats it regularly, not just with sushi, but with kinds of fish preparation, preferably fried ones. One time, I said that I saw how easy it was to make, and that maybe finding very young ginger would be the hardest step. So when mom found some young ginger, she asked me to make some for her! So I did.

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These parts were too old

First, prepare the ginger, which it involves peeling, slicing as thin as you can and ensuring that you don’t get the root or fibrous part of the ginger. Leave it for another recipe or something. Set this aside.

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In the pan

In a pan, mix sugar, water, and rice vinegar (the vinegar/water actually depends much on your taste. I substituted apple cider vinegar because I didn’t have any rice vinegar with me. I used 1/2 cup sugar, 1/2 cup vinegar, and 3/4 cup water, and a pinch of salt for mine. I boiled this until everything was dissolved, turned the heat on low, then dumped the ginger. I let this simmer for maybe a minute, turned the fire off, then let this cool enough to handle, which is still hot. I put this in a canning jar, covered it while it was hot, then put it in the fridge. 🙂 It is as easy as it sounds. I know my slices are thicker, but I hope it will taste as good.

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