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How to make it

  • Wash the ginger roots thoroughly, peeling away any discolored skin. Sprinkle lightly with salt, put in a bowl or jar, cover and set aside for 1-2 days.
  • Drain the ginger and put it in a clean glass or ceramic bowl or jar. Combine the vinegar, water and sugar (and food coloring if required) in a small saucepan, bring to the boil and pour over the ginger. Cover the bowl or jar and set aside for at least 7 days.
  • To serve, cut paper thin slices of ginger along the grain and serve on little individual plates.
  • Sweet pickled ginger will keep for several months in the refrigerator.

Reviews & Comments 3

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  • iatik 9 years ago
    Thank you!
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    " It was good "
    lenora ate it and said...
    This is different. I have never had this or sushi. I have to try and will let you know how it turned out.
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  • pattycake 10 years ago
    great recipe - I know people who are allergic to red food coloring (which is in the stuff you can buy) so it's nice to be able to make it without
    Was this review helpful? Yes Flag

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