Japanese Rosy Pickled Ginger |
Course : Pickles
Serves: 1 |
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Ingredients:
1 pound Unpeeled baby ginger or Peeled regular ginger |
1 tablespoon Salt (preferably the pickling Variety) |
---(24 hours later:) |
1/2 Cup Sugar |
2 Cup Rice vinegar (unseasoned Light) |
1 Cup water Set in a cool place for 24 Hours |
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Preparation / Directions:
Dissolve sugar in rice vinegar and water. Put into a 6-cup resealable
glass jar (I use the kind with the lever-action wire closure and rubber
seal ring). Rinse the salt off the ginger and pat dry. Put ginger into
vinegar/sugar solution. Close jar and refrigerate at least a week.
The vinegar will turn the ginger a rosy pink. Just before serving, slice
thinly with the grain.
You can keep a jar of this going indefinitely by replenishing the ginger
and vinegar/sugar solution as it is used.
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