PICKLED GINGER
“Lock down day #134 🇿🇦 Pickled ginger. Very chuffed. Got the pink colour with a red radish in the bottle. My mandolin did not cut it thin enough.”
- 350 g fresh ginger (about 2 large hands)
- 1 large red radish
- 1½ tablespoons salt
- ½ cup rice vinegar
- 1 cup water
- 5 tablespoons granulated sugar
Peel ginger with a small spoon. Thinly slice on a mandoline or with a knife. Thinly slice radish, if using.
Combine ginger and salt in a small bowl. Set aside for 30 minutes. Do not rinse ginger afterwards.
Put radish, if using, into jar. Add ginger and pack tightly.
Combine vinegar, water, and sugar in a small saucepan over high heat and bring to a boil, stirring to dissolve sugar. Pour brine over ginger, filling jar to within 12 mm from top. You might not use all of the brine.
Gently tap jar against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
Seal jar tightly.
Let jar cool to room temperature. Store pickles in the refrigerator.
Recipe and photo: Elsabie Templeton
