I don’t know about you but when I go out for sushi the pickled ginger is just as good as the raw fish. It always surprises me that until now I had not thought about doing my own and having it on hand. Tonight Jess, who is my dear friend Renee’s daughter, made a pint jar that got me very excited about making my own.
The recipes is very simple and the final product that Jess made is incredible gorgeous in the jar.
- 1 lb. fresh ginger
- 2 cups vinegar
- 3/4 cup granulated sugar
- 1 Tbs. Kosher salt
- Peel the ginger with a vegetable peeler or the edge of a spoon.
- Using a mandolin, slice the ginger as thinly as possible (preferably paper thin and no thicker than 1/16 inch).
- Cover the ginger in a bowl with salt and let sit for one hour. After one hour, drain and rinse the salt off the ginger.
- In a 2-quart saucepan over medium heat, combine the vinegar, sugar, and salt. Stir until the sugar and salt dissolve, then increase the heat to medium high and bring to a boil. Remove from the heat and cover the pan.
- When the water boils, add the ginger and cook, stirring once or twice, to soften it, about 30 seconds.
- Drain the ginger in a large colander over a bowl and reserving the vinegar mixture. You could also use a slotted spoon.
- Ladle the ginger into your hot jars, using a canning funnel if you have one.
- Pour in the vinegar mixture into the jar and fill to 1/2" headspace. Remove air bubbles, and refill if necessary.
- Wipe rim and place lid and ring on the jar. Process in a water bath for 15 minutes at a full boil.
Aimee VolkmannPosted on: February 27, 2020
your pickled ginger recipe is ? missing a second salt measurement. After you salt the ginger slices with the 1 Tablespoon of Kosher salt, you then rinse off the salt. However step 4 states “combine the vinegar, sugar and salt.” the salt in the ingredient list has already been used and rinsed off. how much salt do you add to the vinegar and sugar?
Renee LEcuyerPosted on: February 27, 2020
I never gave my permission for my photos and recipes to be put on this page that you stole. Cease and desist anything that has “Renee’s” or hear from my attorney.
MicahPosted on: February 27, 2020
What kind of vinegar used? Most recipes call for rice vinegar, but at 4.2% acidity it would not reach the 4.6 pH acidity necessary for safe canning. Some people use apple cider vinegar, which would change flavor but meet the safe canning requirement.
BernicePosted on: February 27, 2020
In the instructions item 5, you mention “when the water boils…” Is this a separate pan or did you mean “when the vinnegar mixture boils…”
sPosted on: February 27, 2020
Is this for 1 cup jars?
DebPosted on: February 27, 2020
Are you canning the pickled ginger in pint jars? How many jars are you getting with this recipe?