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.