PICKLE GINGER
- 12 ounces fresh ginger, about 2 large hands
- 1 large red radish, optional
- 1 ½ tablespoons kosher salt
- ½ cup rice vinegar
- 1 cup water
- 1 ½ tablespoons granulated sugar, optional
Prepare the jars:
Wash the jar and lid with warm soapy water, rinse well, and dry before using.
Prepare the vegetables:
Peel the ginger with a small spoon. Thinly slice on a mandoline or with a knife. Thinly slice the radish, if using.
Salt the ginger:
Combine the ginger and salt in a small bowl. Set aside for 30 minutes.
Fill the jar:
Put the radish, if using, into jar. Add the ginger and pack tightly.
Make the pickling brine:
Combine the vinegar, water, and sugar in a small saucepan over high heat and bring to a boil, stirring to dissolve the sugar. Pour the brine over the ginger, filling the jar to within ½ inch of the top. You might not use all the brine.
Remove air bubbles: Gently tap the jar against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
Seal the jar tightly.
Cool and refrigerate:
Let the jar cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.
RECIPE NOTES:
Storage: These pickles are not canned and can be stored in the refrigerator for up to 2 months. If you process and can the jars, they can be stored at room temperature unopened.
Recipe posted by and photo: Nicolette Papas
