Pickled Ginger

Recipe Ingredients

1/2 cup	118ml	Fresh ginger - sliced paper thin
1/4 cup	59ml	White vinegar
1/4 cup	59ml	Rice wine vinegar
1/2 cup	99g / 3.5oz	Sugar

Recipe Instructions

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.

Source:
New Zealand Wasabi Limited

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