1/4 : c Grey Poupon Dijon mustard
1/4 : c Honey
1 : /2 tb Sugar
1 : tb Sesame oil
1 : /2 tb Apple cider vinegar
1 : /2 ts Lime juice
0: Makes 3/4 cup ginger and 2 cups juice: 1
1: Cover the ginger with boiling water
2: Let stand for 2 minutes, then drain in a colander
3: Put the ginger in a large, impeccably clean glass jar or plastic container
4: 2
5: Combine the remaining ingredients in a non-reactive aluminum pot
6: Stir over moderate heat just until the sugar and salt dissolve
7: Pour over the ginger
8: 3
9: Let cool completely, then cover and refrigerate for at least 24 hours before using
10: Menu suggestions: Paper-thin slices of pickled ginger make a great addition to plates of grilled meat, fish, or poultry
11: Minced or julienned, they appear in many of our [China Moon Cafe -- in San Francisco; I recommend it highly]
12: The juice is something we use in hot and cold sauces, springroll dips, and salad dressings
13: Posted to FOODWINE Digest 1 November 96 Date: Fri, 1 Nov 1996 17:25:20 -0500 From: "Roberta K
14: Merkle" <rmerkle@UGA
15: CC
16: UGA
17: EDU>