I did a little experimentation with my canning this summer and strayed just a bit beyond the regular tomatoes and jams. I ventured into the domain of pickled ginger. I tried just a couple jars as I didn't quite know how it would turn out or if I would even like it, but overall I'm against the expensive pink stuff that's sold in stores, mainly because of the red food dye...I try to avoid anything with dyes or other chemical additives and too much sugar. In any case, according to all who tried the goods, the recipe was a huge success and just perfect for California rolls. So I've made up some more jars as gifts for some special friends. If you'd like to try your hand at making this...it's really simple...here's the recipe:10 ounces of fresh ginger peeled (I simply guessed on this, do enough to fill two small jars or double the recipe for five)
2/3 C rice wine vinegar
1/2 C sugar
1/2 tsp salt
Put about 4 cups water on to boil. Shave the ginger lengthwise into paper-thin slices with a vegetable peeler or mandolin. Blanch it in the boiling water for about one minute. Drain and put into jars (the water can be saved for tea or broth if you like). Put the vinegar, sugar and salt in a pot and gently heat to dissolve the sugar. Pour into the jars to cover the ginger. Prepare lids and process in a hot water bath to make them seal. If you don't want to be bothered with sealing the jars, you can close the containers and refrigerate for 24 hours to allow the flavors to combine before using. This will keep in your refrigerator for up to a month. This little jar definitely carries punch and will keep you warm this winter.
23 comments:
I'm pretty good about avoiding artificial colors and additives.
Now avoiding sugar, that's another story!
Would the pickled ginger be served as a side dish?
I love pickled ginger. I will have to try your recipe.
That sounds easy enough. I'll try it. Do you have some experience using Stevia for sugar?
Jannie, Yep, sugar is sometimes a toughie. But there are great alternatives if you have a sweet tooth (stevia, agave, honey, etc.) Pickled ginger is often served with California rolls or Sushi.
We're Doomed, It's so simple and great if you like pickled ginger.
Fida, I do often use Stevia, but haven't tried it in any of my canning, so can't give advice there. I use a Stevia that's mixed with Chicory root...it cuts the bitter after taste sometimes associated with Stevia. I've thought about experimenting with Agave since it's already a nectar. If you try it, let me know how it turns out.
Congrats! I've never had it, but it sounds interesting. And I'm with you on the no chemicals. Way to go!
Brava to you! I can't eat sushi without pickled ginger (or wasabi for that matter), but never thought to make my own. The problem I have here is that the ginger that's shipped in is old, fibrous roots. Nothing like the young, tender stuff that makes pickling them a treat!
Ilse Dance, I must for Japanese or even west coast cuisine. And yes, we feel much better minus the chemicals.
Rowena, Have you tried growing ginger? It's very easy to start your own plant, and then you could control how young or fibrous you let it get.
I tried to pickle Ginger. She was pretty hot when she was on Gilligan's Island you know! ;)
VE, I'm sure you did...I'm sure you did.
ginger is one of my most favorite home remedies for car sickness, hangovers(not that I have any:) and when I was carrying my two little souls it eased me through my meals. I always used the fresh stuff but now now I will try to pickle my own. I am super excited.
Maggie, Ginger is awesome. It's great for colds and as the Chinese put it, "chasing dampness." I usually use the fresh stuff too, or dried for tea. But this stuff is delicious.
Oh my God, I just love pickles!
Kim chi is my favorite.
If you would like to post your recipe on my blog carnival here is the url :http://myrecipefor.blogspot.com/
Thanks!
Mmm! Pickled Ginger! Yum!
Rockin!
Deelightful. And I never really thought about it. Has to get pickled somehow, right? Lovely, pretty picture too. It's pitch black out yet this morning and your post lit me up!
Buddha, I would be honoured to post my recipe. I hope you enjoy it.
Andy T13, And with all the tunes this time of year, the house is rockin. Hope you enjoy.
JBelle, There is so much joy this time of year, isn't there? And the lights in the darkness brighten my heart.
Ah, California rolls and sushi. Of course.
i have never had pickled ginger.. what does one do with it?
Oh wait... is the ginger i have with my sushi pickled??
*eyes open wide*
Thank you for your nice recipe!
Jannie, You've got it.
Pandave, It sure is! Thanks for the laugh.
Steffi, You are most welcome.
Thanks for the recipe! I just made it with Stevia and used some Ponzo along with the rice vinegar. The ginger is delicious.
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