Pickled Ginger (simplified)
I thinly slice up some fresh mature ginger root, put it in any tightly sealed jar and fill with a solution of 1/4 vinegar (any kind), 1/4 sugar and the rest water. I use no salt. Refrigerate a couple of days and eat. Lasts indefinitely (I found a jar hidden behind something that was nearly a year old and it was still perfect). From www.recipesource.com -- Julie Morales Email: mercy...@windstream.net Windows Live Messenger: inlovewithchr...@lljfm.net Twitter: www.twitter.com/luvlabguidedogs Make failure your teacher, not your undertaker. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
