10 Thursday, November 23, 2017 Hawaii Tribune-Herald Pickled Young Ginger Add salt to ginger slices: 1/2 gallon very young ginger (white), peeled and sliced thinly 3 tablespoons Hawaiian salt Let stand overnight. Drain well, do not rinse. Place in medium pan: 3 cups sugar 1 1/2 cups rice vinegar 3/4 cup water Boil until sugar is dissolved. Pour hot mixture over ginger, let stand until cool. Add: 1 teaspoon red food coloring (optional). Store in refrigerator. Chow Chow This relish is excellent with a hot dog or on top of a hamburger! Makes 6 pints In a large metal bowl add: 3 large onions, diced 4 medium green tomatoes, cored and diced 4 medium green peppers, stemmed, seeded and diced 2 tablespoons salt Let stand at least 4 hours or overnight. Drain, add: 2 cups fresh or frozen corn kernels 3 cups sugar 2 cups white vinegar 1 cup water 1 tablespoon mustard seeds 2 teaspoons fresh ginger, grated 1 1/2 teaspoons celery seeds 3/4 teaspoon turmeric Place in sterilized bottles.
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