Pickled Ginger
Can't find young ginger? Make Pickled Ginger using old ginger. Great with strongly flavored foods and much better than the store bought stuff.
- Prep time
- 25 min
- Cook time
- 3 min
- Yield
- 24 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 12 oz ginger ((340g))
- 1 cup rice vinegar ((240ml))
- ¼ cup sugar ((55g))
- 1 tsp kosher salt (/ coarse salt)
Instructions
- 1
Peel or scrape ginger with a paring knife. Using a mandolin, slice ginger as thinly as possible (no thicker than 1/16th inch).
- 2
Fill a medium size saucepan half full with water. Bring it to a boil. Scald ginger for 20 to 30 seconds. Remove with a metal strainer into sterilized jars.
- 3
Combine rice vinegar, sugar, and kosher salt in a small saucepan over medium heat. Stir until sugar and salt dissolve. Let it come to a boil, and then turn off heat.
- 4
Pour vinegar mixture into the jar to completely cover the ginger. Place the lid on and allow it to cool completely before transferring to the refrigerator.
- 5
Pickled ginger may be eaten in 2 to 3 days. Keep refrigerated for 2 to 3 months.