Pickled Ginger


Photo: flickr user rovingI
Print this recipe

Ingredients

2 cups Rice wine vinegar
1 tablespoon Salt
cup Sugar
1 small Red beet peeled, halved
2 Bay leaves
tablespoon White peppercorns
2 Thai bird chiles
2 cups Ginger slices - (⅛" thick) peeled

Preparation

1
Combine everything but ginger in a saucepan and bring to a boil. Add ginger and turn heat down to a simmer for 1/2 an hour. Pull off heat and let stand until cool, about 1 hour. Place in jar and refrigerate overnight. Will keep for 1 month.
2
This recipe yields 12 servings.

Tools

.

Tags:

relishes
Asian
oriental
pickles
accompaniment

Yield:

1.0 servings

Added:

Saturday, February 13, 2010 - 2:48am

Creator:

Anonymous

Related Cooking Videos