Japanese Pickled Ginger-canning recipe |
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Prep Time: 720 Minutes Cook Time: 15 Minutes |
Ready In: 735 Minutes Servings: 4 |
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This is a great condiment for sushi or sashimi. Ingredients:
1 1/2 cups peeled gingerroot, sliced into 2 x 1/8 inch slivers |
1 1/4 cups rice vinegar |
1 teaspoon honey |
1 teaspoon red miso |
Directions:
1. Soak ginger slivers in ice water, covered for 12 hours.
2. Drain.
3. In a small stainless or enamel saucepan combine vinegar, honey and miso.
4. Bring to a boil.
5. Pack drained ginger into 2 half pint jars.
6. Pour hot liquid over ginger, leaving 1/2 inch head space.
7. Seal and process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
8. See altitude chart for higher altitudes.
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