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Carol tarnawa
Pickled ginger
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Ingredients
Directions
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Cut the ginger into very thin slices with a mandolin or cheese slicer. Mix the ginger slices with 1 teaspoon of salt and leave for 5 minutes. Blanch the slices for about 2 minutes and drain.
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Meanwhile, cook the (rice) vinegar with the sugar and a pinch of salt until the sugar has dissolved.
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Put the ginger slices in a weck or jam jar and pour the vinegar mixture over it. Let it cool completely and store in the refrigerator. Delicious with sushi.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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