How To Make Pickled Ginger

For this recipe I got a chance to use the cutting board I just made.

I cut the pickled ginger into very thin slices.

Gather all the ingredients.

Peel the ginger root.

Here I put the seasoned rice vinegar
sugar and half the salt in a small saucepan.

Put the other half of the sea salt over the ginger and coat it.

Heat the vinegar, salt and sugar on the stovetop over low and stir frequently until the mixture dissolves in the vinegar.

Let the mixture cool and pour it over the ginger.
After the sauce has cooled place the ginger in your refrigerator for at least a week.

After at least a week in the refrigerator cut it into the thinnest slices you can with a very sharp knife.

Recipe

I used seasoned rice vinegar. It allowed me to use less sugar and salt. Sometimes the ginger turns a natural pink color if you use young fresh root. Mine was sitting in my refrigerator for at least a week before I made it. I used beet juice from canned beets to color it. A healthy neutral food coloring.

You can store this in your refrigerator for several months.

Thanks for taking the time to read my recipe. All comments are appreciated.

When I want to make some of my recipes again I come here. It’s a great resource for storing them. I’m sure others will do the same.

George I tried to post this forum in a way not to trigger them. We can’t have that. If there is anything in the text or photos that will, let me know. I can edit it. Look closely. Thank you.

Enjoy. Quack!