Pickled ginger

Pickled ginger

By
From
The Produce Companion
Makes
375 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
250g young ginger, peeled and finely sliced
1/2 teaspoon salt
55g caster sugar
125ml rice vinegar or white vinegar

Method

  1. Combine the ginger and salt in a large bowl and toss well. Transfer to a warm sterilised jar.
  2. Combine the sugar and vinegar in a small saucepan and place over low heat, stirring until the sugar dissolves. Bring to the boil, then pour over the ginger and leave to cool. Cover with the lid and refrigerate for at least 24 hours before eating. Store in the refrigerator for up to 2 months.

Cook’s note

  • Young ginger has thin, pale yellow skin (mature ginger has thicker, drier skin). When pickled, young ginger takes on a pretty pink hue and is great served with sushi, salmon or prawns. Use a mandoline to give you the finest slices.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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