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Old 08-13-2007, 01:17 AM   #1
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ISO Preserving/Pickling Ginger

I need help Preserving Ginger (without pickling)

and making Pickled Ginger (for Sushi Nights...to cleanse ye olde palate)

Any of you kitchen vets out there "in the know"?? Enlighten a guy please


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Old 08-13-2007, 06:15 AM   #2
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Candied ginger is a common way of preserving the pungeant spice. Simply add equal amounts of sugar and water to a pan and bring to a boil. This is called simple-syrup. Add the ginger an simmer for about 20 to 30 minnutes. Remove the ginger and place on a wire rack to cool. Store in lidded jars.

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Old 08-13-2007, 06:59 AM   #3
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Don't throw that syrup away. Blue Ginger Vodka


2 oz. ginger flavored simple syrup. (1 part ginger, 1 part water, 2 parts sugar)
2 oz. fresh lime juice
3 oz. vodka
Shake well with ice and strain into glass.
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Old 08-13-2007, 08:40 AM   #4
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Making pickled ginger.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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