One of the simple pleasures in life is pickled ginger. Don’t believe me? Go to a decent sushi place and ask for some pickled ginger on the side. Eat it in between pieces of sushi and tell me it is not wonderful. Traditionally a palate cleanser, pickled ginger can have a muted fresh ginger bite with a note of sweet from the pickling brine. Rather than an afterthought or condiment it deserves its own moment in the spotlight.
Then one day I am reading through my RSS feeds and come across Eric Gower’s recipe for homemade pickled ginger. Granted, his recipe is not shelf stable like the pickled garlic I have been making but there is no reason why I could not adapt my methods to ginger.
On my very productive Sunday I undertook to making pickled ginger for the first time. Start with a couple of pounds of fresh ginger:
I tend to like my ginger pieces thicker than normal, so I set my mandoline to 1/8″ and ran the peeled ginger across the blade. Instead of going for a very sweet brine, I adapted the recipe I have used for pickled garlic from Pick Your Own.org.
Quickly, two pounds of fresh ginger became five jars of slices in brine:
I am going to wait a couple of weeks to open the first jar in hopes the flavors mellow and mingle. The last batch of pickled garlic that I made was still a little “hot” a week after canning. Some things truly do get better with age.