Ingredients Jump to Instructions ↓

  1. 1/2 cup fresh ginger -- sliced paper thin

  2. 1/4 cup white vinegar

  3. 1/4 cup rice wine vinegar

  4. 1/2 cup sugar

Instructions Jump to Ingredients ↑

  1. Preparation : 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.


Send feedback