Try this Pickled Ginger recipe, or contribute your own.
Suggest a better descriptionCombine sugar, vinegar (use ONLY rice vinegar) and water in 1-pint jar with tight-fitting lid. Peel ginger then cut it into long, PAPER-THIN slices using a swivel-bladed vegetable peeler. Place the slices in the pickling liquid. Refrigerate at least 2 to 3 weeks before using. Yield: 1 pint. If kept submerged in the liquid, this will keep indefinitely in the refrigerator. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (597g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 512 | ||
Calories from Fat: 15 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 35.7mg | 1 % | |
Potassium 936.5mg | 25 % | |
Total Carbohydrate 114.9g | 34 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 110.4g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 512
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