How to Make Pickled Ginger
Buy approximately 6 4 oz., Choose large pieces of ginger root., Peel your piece, or pieces, of ginger root with a vegetable peeler., Slice the ginger very thin using a mandoline., Stuff your ginger into your sterilized 4 oz., Heat 2 cups (0.5l) of...
Step-by-Step Guide
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Step 1: Buy approximately 6 4 oz.
(118ml) canning jars, to hold and preserve your pickled ginger.
Sterilize the cans and lids before you start to pickle your ginger.
Boil water in an 8 qt. (0.9l) pot.
Fit the pot with a rack, so that you can drop the jars inside.
Place the jars on the rack and insert them into the boiling water for 10 minutes.
This will sterilize them.
Leave the jars in the water and turn off the heat until you are ready to pack them. -
Step 2: Choose large pieces of ginger root.
Look for roots with broad sides, so that they can be sliced into thin, wide sections easily.
You will want to use approximately 1 lb. (454g) of ginger root in order to make a large batch.
You can also simply peel 1 large piece of ginger root to make 1 4 oz. (118ml) jar of pickled ginger. , All of the brown skin should be removed. , In order to get larger paper-thin pieces, you will need to use this piece of equipment.
However, you can also use a vegetable peeler to carve off small, thin pieces. , (118ml) canning jars. , (14g) of salt in a large saucepan.
Stir it on medium heat until it dissolves.
If you are making 1 4 oz. (118ml) jar, use 1/4 cup (59ml) of rice vinegar,
1.5 tbsp. (13g) of sugar and 1/2 tsp. (3g) of salt.
Make sure you are using unseasoned rice vinegar.
You can also use cider vinegar or distilled white vinegar. , Then, take it off the stove. , Wipe the sides of the jars with a clean towel. , Allow it to cool on the counter.
Then, place it in the refrigerator.
The ginger can be served after sitting in the refrigerator for 1 hour. -
Step 3: Peel your piece
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Step 4: or pieces
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Step 5: of ginger root with a vegetable peeler.
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Step 6: Slice the ginger very thin using a mandoline.
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Step 7: Stuff your ginger into your sterilized 4 oz.
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Step 8: Heat 2 cups (0.5l) of rice vinegar
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Step 9: 3/4 cup (150g) of granulated sugar and 1 tbsp.
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Step 10: Turn the heat up to medium high until just boiling.
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Step 11: Pour the pickling liquid over the ginger in your jars through a funnel.
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Step 12: Screw the lid onto the jar.
Detailed Guide
(118ml) canning jars, to hold and preserve your pickled ginger.
Sterilize the cans and lids before you start to pickle your ginger.
Boil water in an 8 qt. (0.9l) pot.
Fit the pot with a rack, so that you can drop the jars inside.
Place the jars on the rack and insert them into the boiling water for 10 minutes.
This will sterilize them.
Leave the jars in the water and turn off the heat until you are ready to pack them.
Look for roots with broad sides, so that they can be sliced into thin, wide sections easily.
You will want to use approximately 1 lb. (454g) of ginger root in order to make a large batch.
You can also simply peel 1 large piece of ginger root to make 1 4 oz. (118ml) jar of pickled ginger. , All of the brown skin should be removed. , In order to get larger paper-thin pieces, you will need to use this piece of equipment.
However, you can also use a vegetable peeler to carve off small, thin pieces. , (118ml) canning jars. , (14g) of salt in a large saucepan.
Stir it on medium heat until it dissolves.
If you are making 1 4 oz. (118ml) jar, use 1/4 cup (59ml) of rice vinegar,
1.5 tbsp. (13g) of sugar and 1/2 tsp. (3g) of salt.
Make sure you are using unseasoned rice vinegar.
You can also use cider vinegar or distilled white vinegar. , Then, take it off the stove. , Wipe the sides of the jars with a clean towel. , Allow it to cool on the counter.
Then, place it in the refrigerator.
The ginger can be served after sitting in the refrigerator for 1 hour.
About the Author
Cheryl Jackson
Professional writer focused on creating easy-to-follow crafts tutorials.
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