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Pickled Ginger
This sweet pickle is generally served with Sushi or Sashimi but is also a welcome addition to a charcuterie board.
Yield: Makes about 4 cups
May 29, 2020
Pickled Ginger
Ingredients
- 1 lb fresh young ginger
- 1 tbsp pickling salt
- 2 cups rice vinegar
- 1 cup water
- 6 tbsp sugar
Directions
- Peel ginger; slice paper-thin. Layer ginger and salt in a nonreactive container. Cover and refrigerate overnight. To prepare pickling liquid, combine vinegar, water and sugar; stir to dissolve sugar. Spoon ginger mixture into hot sterilized jars. Pour pickling liquid over ginger to completely cover. Store, covered, in refrigerator for up to 3 months.
Nutritional analysis per 1 tbsp: 12 calories, 0.1 g fat, 0.1 g protein, 2.8 g carbohydrate, 0.2 g fibre, 111 mg sodium
Tip: Fresh young ginger is necessary for this recipe. Avoid using mature fibrous ginger.