August 10, 2011

Pickled Ginger


Beautifully crunchy, sweet, and spicy. This pickled ginger will have you wondering why you ever bought the pre-made stuff ever again. What's even better is that ginger is great for digestion. Enjoy!

8 ounces fresh young ginger root, peeled
1 1/2 teaspoons sea salt
1 cup rice vinegar (or white vinegar)
1/3 cup white sugar


Cut the ginger into chunks and place them into a bowl. Sprinkle with sea salt, stir to coat and let stand for about 30 minutes. Transfer the ginger to a clean jar.

In a saucepan, stir together the vinegar and sugar until sugar has dissolved. Bring to a boil, then pour the boiling liquid over the ginger root pieces in the jar.

Allow the mixture to cool, then put the lid on the jar, and store in the refrigerator for at least one week. Cut pieces of ginger into paper thin slices for serving.

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