Pickled Ginger

5.0(7)

by Susan Herrmann Loomis

AsianCondiments

Servings

About one-and-a-half to two quarts

Total time

15 min

Calories / serving

82 kcal

Ingredients (6)

serves

1 1/2 pounds fresh ginger, peeled and sliced crosswise into paper-thin slices (about 4 cups)ginger
1 quart of unseasoned rice-wine vinegar (Marukan brand recommended)
1 1/2 cup quality cider vinegarvinegar
1/2 cup quality distilled white vinegarvinegar
1 1/2 cups sugarsugar
1/4 cup kosher saltsalt

Instructions (3 steps)

01Place sliced ginger in a large bowl and cover with boiling water. Let stand for two minutes, then drain. Place the ginger in a sterilized container.
02Combine the remaining ingredients in a large, stainless-steel pot and stir over medium heat just until the sugar and salt dissolve. Pour over the ginger and let cool.
03When the mixture is cool, cover and refrigerate for 24 hours before using. The pickled ginger will keep indefinitely, refrigerated.

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Rich recipe — supports nutrition-aware planning.