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Pickled Ginger

Recipe from thekitchn.com

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Prep Time:
15 minutes
Yield:
1 pint jar
This recipe comes directly from Kitchn and definitely desrved attention. Once tried you will keep pickled ginger readily available in your refrigerator.
Pickled ginger has many uses outside of simply being enjoyed alongside sushi: Chop it up for stir-fries, pour the brine into cold noodle sauces, whisk it into salad dressings, toss with salted green beans and peanuts, stir into lemonade or cocktails, or add to braised meat dishes just before serving.

Ingredients:

  • 12 ounces:
    fresh ginger, about 2 large hands
  • 1:
    red radish, optional, thinly sliced
  • 1 1/2 tablespoons:
    kosher salt
  • 1/2 cup:
    rice vinegar
  • 1 cup:
    water
  • 1/2 tablespoons:
    sugar, optional

Directions:

  • PREP ARING THE GINGER:

  • 1:

    Peel the ginger and thinly slice on a mandoline or with a knife.

  • 2:

    Thinly slice the radish, if using

  • 3:

    Combine the sliced ginger and salt in a small bowl. Set aside for 30 minutes

  • 4:

    Put the sliced radish, if using, into jar. (radish only used to color ginger pink)

  • 5:

    Add the ginger and pack tightly. Set aside

  • MAKING THE PICKLING BRINE:

  • 1:

    Combine the vinegar, water, and sugar in a small saucepan over high heat and bring to a boil, stirring to dissolve the sugar.

  • 2:

    Pour the brine over the ginger, filling the jar to within 1/2 inch of the top. You might not use all the brine.

  • 3:

    Remove air bubbles by gently tapping the jar against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.

  • 4:

    Seal the jar tightly and cool to room temperatur before refrigerating. Once cooled store the pickles in the refrigerator. The pickles will improve with flavor as they age - try to wait at least 48 hours before cracking them open. Can be stored for up to 2 minths in the refrigerator.

  • PROCESSING FOR CANNING FOR PANTRY STORAGE:

    Seal the jar tightly and cool to room temperatur before refrigerating. Once cooled store the pickles in the refrigerator. The pickles will improve with flavor as they age - try to wait at least 48 hours before cracking them open. Can be stored for up to 2 minths in the refrigerator.

  • 1:

    Place sealed jars in a boiling water bath for lo minutes.

  • 2:

    Remove and allow to cool on counter. You will hear a popping sound. That is an indication that a vacuum has completely seale the jar.

  • 3:

    Tighten the lid completley. Once they are at room temperature in the pantry unopened for one year.