I love pickled ginger – I like to eat strips of it when we go out for sushi. There are small bottles of it for sale in the grocery store near me but, as I discovered, the ingredients include food colouring (to make it pink) and aspartame.
I searched for a recipe, adapted it slightly, and here’s the result:
Here’s the recipe:
Makes approximately 3 pints.
2 pounds of fresh ginger
4 cups of white vinegar
1 1/2 cups of white sugar
2 tablespoons of kosher/pickling salt (for brine)
2-3 tablespoons of kosher/pickling salt
- Peel the ginger. Using a mandolin, slice the ginger as thinly as possible (no thicker than 1/16 inch).
- Place ginger in a large bowl and add 2-3 tablespoons of salt. Use your hands to ‘stir’ the ginger to try to get as much coverage with the salt as possible. Let sit for one hour.
- After one hour, drain and rinse the salt off the ginger.
- Prepare waterbath canner, jars, and lids. Keep everything warm.
- In a 2-quart saucepan over medium heat, combine the vinegar, sugar, and 2 tablespoons of salt. Stir until the sugar and salt dissolve, then increase the heat to medium high and bring to a boil.
- When the liquid boils, add the ginger. Stir gently to soften it (about 30 seconds).
- Drain the ginger in a large colander over a bowl and reserve the vinegar mixture.
- Using tongs or a ladle, place the ginger strips into hot jars – fill to approximately 1/2″ head space. Press down gently, but don’t pack the ginger in the jars.
- Pour in the vinegar mixture into the jar and fill to 1/2″ head space. Remove air bubbles, and add liquid if necessary.
- Wipe rim and place lid and ring on the jar.
- Process in a water bath for 15 minutes at a full boil.
- Remove lid from canner, wait 5 minutes, then remove jars to cool.
- If any jars don’t seal, place them in the fridge and use first.