16 SLICE APPLE SLICER RECIPES

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HOW TO DEHYDRATE APPLES: STEP-BY-STEP GUIDE ... - REAL SIMPLE



How to Dehydrate Apples: Step-by-Step Guide ... - Real Simple image

Enjoy that sweet, fresh fall taste any time.

Provided by Su-Jit Lin

Categories     Recipe Collections & Favorites

Total Time 30 minutes

Number Of Ingredients 3

Lemon juice, vinegar, or citric acid
Apples
Water

Steps:

  • How to prepare apples for dehydration
  • Dehydrating apples in the oven
  • Dehydrating apples in an air fryer
  • Dehydrating apples in a dehydrator
  • Finishing dehydrating apples

HOW TO MAKE PICKLED GINGER - THE PIONEER WOMAN



How to Make Pickled Ginger - The Pioneer Woman image

Do you know how many times I’ve gone to the prepared food counter at the grocery store and asked to purchase pickled ginger?

Provided by Sommer Collier

Categories     main dish    side dish

Total Time 2 hours 10 minutes

Prep Time 2 hours

Cook Time 10 minutes

Yield 16 servings

Number Of Ingredients 5

8 oz. weight Fresh Ginger Root, Peeled
1 c. Rice Vinegar
3/4 c. Granulated Sugar
1/4 c. Water
1 1/2 tsp. Salt

Steps:

  • Peel the ginger and slice into paper-thin strips with a mandoline slicer. Pack the ginger strips into a container with a tight lid, or multiple containers. Pour the vinegar, sugar, water and salt into a small saucepan. Bring the mixture to a boil, then immediately pour the liquid over the ginger strips. Place the lid on the container and place in the refrigerator. Refrigerate the pickled ginger for at least 2 hours, and up to 2 days. The longer the better! Makes approximately 2 cups pickled ginger, drained.

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HOW TO MAKE PICKLED GINGER - THE PIONEER WOMAN
Do you know how many times I’ve gone to the prepared food counter at the grocery store and asked to purchase pickled ginger?
From thepioneerwoman.com
Total Time 2 hours 10 minutes
Category main dish, side dish
  • Peel the ginger and slice into paper-thin strips with a mandoline slicer. Pack the ginger strips into a container with a tight lid, or multiple containers. Pour the vinegar, sugar, water and salt into a small saucepan. Bring the mixture to a boil, then immediately pour the liquid over the ginger strips. Place the lid on the container and place in the refrigerator. Refrigerate the pickled ginger for at least 2 hours, and up to 2 days. The longer the better! Makes approximately 2 cups pickled ginger, drained.
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