Pickled Gingercondiments, grilling recipes 1/2 cup fresh ginger; sliced paper thin 1/4 cup white vinegar 1/4 cup rice wine vinegar 1/2 cup sugar 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. |
