This is a great condiment for sushi or sashimi.
Make and share this Japanese Pickled Ginger-canning recipe recipe from Food.com.
- Soak ginger slivers in ice water, covered for 12 hours.
- In a small stainless or enamel saucepan combine vinegar, honey and miso.
- Bring to a boil.
- Pack drained ginger into 2 half pint jars.
- Pour hot liquid over ginger, leaving 1/2 inch head space.
- Seal and process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
- See altitude chart for higher altitudes.
I cut this recipe way back to just have a bit of pickled ginger on hand for my sushi cravings - no problem- Great flavor. The only thing I would do differently is shave the ginger very fine about 1/16"instead of the 1/8". I had some today for lunch with "bought" Sushi Thanbks Dibs it was fun making my own
The ginger was so sharp! I'm not sure if I did something wrong, but the slices should be very very thin. I sliced them about as thick as what you'd get from commercial pickled ginger and it's just too strong and raw tasting to eat. Does it need to sit for a designated amount of time? I canned these maybe 2-3 weeks ago.