Japanese Pickled Ginger-canning recipe

Recipe by Diana Adcock
READY IN: 12hrs 15mins
UNITS: US

INGREDIENTS

Nutrition
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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.
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