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Pickled Ginger

Sauces, Seasonings, and Spices

Pickled Ginger
1 and ½ pounds fresh ginger, peeled and very thinly sliced
4 cups Chinese rice vinegar
2 cups granulated sugar
½ cup cider vinegar
½ cup white vinegar
1/4 cup coarse salt
1. Put ginger slices in a glass bowl and cover them with boiling water for five minutes, the drain and remove them to another clean glass bowl and add the rice vinegar and the sugar, stirring until the sugar is dissolved. 2. Now add the cider and the white vinegar and the salt and put into the microwave for one minute, then stir. If the salt has yet to dissolve, repeat for another minute. Now cool this.
3. Cover and refrigerate for twenty-four hours. Now it is ready for use. Always store it in the refrigerator.

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