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Pickled Ginger
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Description
You know those thin strips of sweet pickled ginger they add to little sushi roll containers? Yes, those. Here’s how to make your own homemade version.
From Sommer Collier of A Spicy Perspective.
Ingredients
- 8 ounces, weight Fresh Ginger Root, Peeled
- 1 cup Rice Vinegar
- ¾ cups Granulated Sugar
- ¼ cups Water
- 1-½ teaspoon Salt
Preparation
Peel the ginger and slice into paper-thin strips with a mandoline slicer. Pack the ginger strips into a container with a tight lid, or multiple containers.
Pour the vinegar, sugar, water and salt into a small saucepan. Bring the mixture to a boil, then immediately pour the liquid over the ginger strips. Place the lid on the container and place in the refrigerator.
Refrigerate the pickled ginger for at least 2 hours, and up to 2 days. The longer the better!
Makes approximately 2 cups pickled ginger, drained.
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