Pickled Ginger Recipe

Ingredients :

250g fresh ginger, cut into 2.5 cm pieces

4 teaspoons salt

4 tablespoons sugar

1 cup rice vinegar

4 tablespoons water

2 teaspoon grenadine (red syrup)

• Sprinkle the ginger with the salt, cover and refrigerate for 1 week.

• With a very sharp knife, cut into paper-thin slices across the grain.

• Over low heat dissolve the sugar in the rice vinegar and water.

• Bring to the boil and simmer for about 1 minute.

• Place the ginger in a sterilized jars, cover with the marinade, seal and refrigerate for 1 week before using.

• The ginger will turn pale pink or it can be colored using 1 teaspoon grenadine which is a red syrup.

• Store in the refrigerator and can be kept for up to 3 months.