Ingredients

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 5 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 6 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
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