search saves

Japanese Pickled Ginger-canning recipe

Japanese Pickled Ginger-canning recipe created by Bergy

This is a great condiment for sushi or sashimi.

Ready In:
12hrs 15mins
Yields:
Units:

ingredients

directions

  • Soak ginger slivers in ice water, covered for 12 hours.
  • Drain.
  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Diana Adcock
Contributor
@Diana Adcock
Contributor
"This is a great condiment for sushi or sashimi."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. zaar junkie
    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.
    Reply
  2. Bergy
    Japanese Pickled Ginger-canning recipe Created by Bergy
    Reply
  3. Bergy
    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
    Reply
  4. Diana Adcock
    This is a great condiment for sushi or sashimi.
Advertisement