Pickled Ginger
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.
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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.
Ingredients
- 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
Preparation
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.
Nutrition Information
- Calories 6
- Carbohydrate Content 2 g
- Cholesterol Content 0 mg
- Fat Content 0.5 g
- Fiber Content 0.5 g
- Protein Content 0 g
- Saturated Fat Content 0.5 g
- Sodium Content 30 mg
- Sugar Content 0.5 g