Combine 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|
|Calories from Fat: 15 (3%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 512
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