Pickled Ginger

Canned: 2022-11-15

Stored: 4 x 250mL ( +1 x opened in canner and had to be tossed)

What I did:

  • 1 lb. fresh ginger
  • 2 cups rice vinegar
  • 1 cup water
  • 3/4 cup granulated sugar
  • 1 Tbs. Kosher salt(plus more for the pre-brine salting)
  1. Peel the ginger with the edge of a spoon.
  2. Slice the ginger as thinly as possible (preferably paper thin and no thicker than 1/16 inch).
  3. Mix the ginger in a bowl with a few large pinches of salt and let sit for one hour.
  4. After one hour, drain and rinse the salt off the ginger.
  5. In a 2-quart saucepan over medium heat, combine the vinegar, sugar, and salt. Stir until the sugar and salt dissolve, then increase the heat to medium high and bring to a boil.
  6. When the water boils, add the ginger and cook, stirring once or twice, to soften it, about 3 min. Remove from the heat and cover the pan.
  7. Ladle the ginger slices into your hot jars, using a canning funnel.
  8. Pour in the vinegar mixture into the jar and fill to 1/2" headspace. Remove air bubbles, (and top up if necessary.)
  9. Wipe rim and place lid and ring on the jar. Process in a water bath for 15 minutes at a full boil.
  10. Notes on this batch:

    • Put a slice of beet into the pot with the ginger to colour it... didn't really do anything.
    • One of the jars came open in the waterbath and became spoiled in that way. The rest sealed.
    • Jars seem loosely filled. Next time jam pack full 4 instead of stretching to 5. Could probably leave out the water too.
    • 2022-12-07 Taste test: the flavour when licking the pickled ginger is lovely and perfect… eating any is ridiculously spicy. Maybe too thick? Maybe needs more time?