posted by Marlen 09-24-100 1:13 PM
Pickled Ginger
yields 4-5 cups
1 lb. peeled ginger root
1/4 cup salt
1 cup sugar
1 cup white vinegar
1 cup water
drops of red food coloring or maraschino cherry juice for color
Thinly slice ginger with a very sharp knife into bowl. Add 1/4 cup salt. Let soak a few hours or overnight.
Make a syrup of sugar, vinegar and water. Bring to a boil.
Drain ginger, squeezing out salt water, and rinse once, quickly. Put ginger in jar, add syrup and food coloring. Keeps for weeks in the refrigerator.