Recipe by Sharon123
This is a little different than my other pickled ginger recipe. Adapted from the China Moon Cookbook!
Top Review by Saltygal
This is a staple in my pantry , I make it when ginger is young and fresh and I frequently make more than I need because I use the "juice" to make a delicious asian style vinaigrette.
- 1⁄2 lb fresh ginger, peeled, sliced crosswise against the grain into paper thin coins
- 1 1⁄3 cups unseasoned rice vinegar
- 3 tablespoons apple cider vinegar
- 2 tablespoons white vinegar
- 1⁄2 cup sugar, plus
- 1 tablespoon sugar
- 1 tablespoon kosher salt, plus
- 1 teaspoon kosher salt
Directions See How It's Made
- Cover ginger with boiling water. Let stand 2 minutes, then drain in colander. Put the ginger in a large, clean glass jar or plastic container.
- Combine the remaining ingredients in a non-reactive pot. Stir over medium heat until the sugar and salt dissolve. Pour over ginger.
- Let cool completely, then cover and chill in refrigerator for at least 24 hours before using. Enjoy!
- The thin slices of ginger make a good addition to plates of grilled meat, fish, or poultry. Minced or julienned, they are good added to sauces and marinades. The juice can be used in hot and cold sauces, spring roll dips, and salad dressings. You will get 3/4 cup ginger and about 2 cups juice.