This recipe makes two small jars or one large jar of pickled ginger. Unless you typically use large amounts of it, can it in the two small jars so that it will last longer. You might want to wear plastic gloves as the ginger juice may sting your hands.
1 8-inch long piece fresh ginger (see cook’s note)
1/2 cup rice vinegar
1/4 cup sugar
1 1/2 tablespoons water
1/4 teaspoon salt
- Using a vegetable peeler, peel ginger, scraping off and discarding outer skin. Cut ginger into thin slices using either a vegetable peeler, a very sharp knife, or a mandoline (this is the easiest way). You’ll want 1 cup of sliced ginger when finished.
- Divide ginger into two 4-ounce (or one 8-ounce) sterilized mason jar(s), packing it lightly. Set aside.
- In a small saucepan, heat vinegar, sugar, water, and salt over low heat, stirring until sugar dissolves. Increase heat and bring to a boil. Remove from heat and pour over ginger, filling each jar. Gently press ginger down in jar(s) to completely submerge.
- Loosely place lids on each jar and allow to cool completely to room temperature. Once cooled, tighten lids and transfer to refrigerator for at least 24 hours to allow flavors to develop before using. Once opened, use within 2 weeks.
Makes 2 4-ounce jars.
cook’s note: One large piece of ginger will give you about 1 cup, thinly sliced. Look for the straightest ginger you can find to make removing the skin easier. If your piece isn’t too straight, cut off the little nubs on the sides (saving them for another recipe) and only use the main stalk for easy slicing.