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.
- 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.