Tasty, thin sliced ginger, perfect balance to sushi and other asian dishes

I use my pressure cooker to can these, you don’t need to properly can them if your going to eat it quickly. Also note that rice vinegar only has ~4.2% acid so isn’t technically safe for long term canning (<5% acid). I only make 1-2 cans at a time and store them in the refrigerator.

Ingredients

• “some” young ginger (pink edges/sprouts)
• salt

 

• 1/2 C rice vinegar
• 4 T sugar
• 1/2 t salt

Directions

1. Peel the ginger with a spoon.
2. Slice as thin as possible. This could mean using your mandoline, for me it meant using a hand peeler. Or you could attempt this by hand if you have awesome knife skills.
3. Sprinkle the ginger with a dash of salt and let it sit for 5 mine.
4. While you are waiting, bring a small pot of water to a boil.
5. Boil the ginger for 1-3 minutes. 1 min will keep it spicy, longer will mellow it out.
6. Drain the ginger and press between two paper towels.
7. In a small pot, bring the vinegar, sugar and salt to a boil. Boil for about a minute.
8. Combine the ginger and the hot vinegar in a sterile mason jar.
9. I then steam can them in my pressure cooker, on a metal rack, for 10 minutes on high pressure. with about 1 inch of water in the bottom. Release steam naturally.
10. Let them come to room temp before putting the cans in the fridge.
11. Fully pickled in ~36 hours.