Pickled Ginger
Homemade sweet, sour, and spicy Pickled Ginger is a delicious accompaniment to hard boiled eggs and sushi. Also great as a palate cleanser.
Keyword : gari, pickled ginger
Ingredients
- 9 oz ginger (255g)
- ¾ cup rice vinegar (180ml)
- 3 tbsp sugar
- 1 tsp kosher salt
Instructions
- Peel or scrape ginger with a paring knife. Using a mandolin, slice ginger as thinly as possible (no thicker than 1/16th inch).
- Place 2 small jars in a pot. Fill water to cover jars. Bring it to a boil and allow it to continue boiling for 10 minutes. Turn off heat but leave the jars in the hot water until ready to be used.
- Combine rice vinegar, sugar, and kosher salt in a small saucepan over medium heat. Stir until sugar and salt dissolve. Let it come to a boil, and then turn off heat.
- Fill a medium size saucepan half full with water. Bring it to a boil. Scald ginger for 20 to 30 seconds. Remove with a metal strainer into sterilized jars.
- Pour vinegar mixture to completely cover the ginger. Place the lids on and allow it to cool completely before transferring to the refrigerator.
- Pickled ginger may be eaten in 2 to 3 days. Keep refrigerated for 2 to 3 months.
Nutrition
Calories: 20kcal
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