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
- 3/4 cup rice vinegar
- 1/4 cup white balsamic vinegar
- 1/4 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.
- Calories: 6
- Carbohydrate Content: 2 g
- Fat Content: 0.5 g
- Fiber Content: 0.5 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 30 mg
- Sugar Content: 0.5 g