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Pickled Ginger



Pickled young ginger is a wonderful condiment that is used alongside many Asian dishes such as sushi, or the "century egg". If you want your pickled ginger to be pink, like the one that is shown in my picture, you should look for ginger that has a pink tinge.





Homemade Pickled Young Ginger

Ingredients

1 lb Young Ginger, cleaned & thinly sliced
2 tsp Sea Salt
2 Cups Rice Vinegar
6 to 8 Tbsp Cane Sugar

Sterilized Jars

Method

Combine vinegar and sugar in a saucepan. Bring it to a boil, until the sugar dissolves. Remove from the heat and let it cool down completely.

Add sea salt to the ginger slices, mix well and set aside for an hour. Then remove excess water with a paper towel.

Place ginger slices in a jar and pour the vinegar mixture over it. Cover and refrigerate for about 5 to 6 days.
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Comments

  1. UnknownJuly 13, 2017 at 8:30 AM

    Thank you so much for this recipe! Whenever my wife and I are out for sushi she always orders extra ginger!! We love it! And by the way your recipes are fabulous! ❤️❤️❤️

    ReplyDelete

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