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