Japanese Pickled Ginger-canning recipe

This is a great condiment for sushi or sashimi.

• Ready In: 12 hrs 15 mins
• Yields: 2 half pints

Ingredients

• 1 1⁄2 cups  peeled gingerroot, sliced into 2 x 1/8 inch slivers
• 1 1⁄4 cups rice vinegar
• 1  teaspoon honey
• 1  teaspoon red miso

Directions

1. Soak ginger slivers in ice water, covered for 12 hours.
2. Drain.
3. In a small stainless or enamel saucepan combine vinegar, honey and miso.
4. Bring to a boil.
5. Pack drained ginger into 2 half pint jars.
6. Pour hot liquid over ginger, leaving 1/2 inch head space.
7. Seal and process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
8. See altitude chart for higher altitudes.