nutritional information

Per 1-Tbs. serving:

  • Calories: 6
  • Protein: 0 g
  • Total Fat: <1 g
  • Saturated Fat: <1 g
  • Carbohydrates: 2 g
  • Cholesterol: 0 mg
  • Sodium: 30 mg
  • Fiber: <1 g
  • Sugar: <1 g

Pickled Ginger

Makes 2 1/2 cups

Once you’ve made your own pickled ginger, you’ll wonder why you ever bothered with the store-bought variety. Look for fresh ginger roots that have pale, tight, shiny skins with no puckering. Pickled ginger slices will keep several months in the fridge.
  • 8 oz. fresh ginger (1 large piece, or “hand”)
  • 2 tsp. salt
  • ¾ cup rice vinegar
  • ¼ cup white balsamic vinegar
  • ¼ cup mild honey

1. Peel ginger with edge of spoon. Slice paper-thin with mandoline or vegetable peeler. Toss with salt in bowl, cover, and refrigerate overnight.

2. Rinse ginger with cold water. Place ginger and remaining ingredients in 1-qt. jar. Add 1/4 cup water, cover, and shake vigorously until honey is dissolved. Chill overnight before serving. Remove ginger slices from liquid to serve.

September 2010 p.57

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Steps 2 says add ginger and the remaining ingredients ie both vinegars and honey.

Aleata - 2013-06-01 01:29:15

I don't understand the directions. When do you add the vinegar and other ingredients? it only says to add salt?

Tex Lee - 2011-01-07 22:15:43