Stored: 4 x 250mL ( +1 x opened in canner and had to be tossed)
What I did:Ingredients:
- 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)
- Peel the ginger with the edge of a spoon.
- Slice the ginger as thinly as possible (preferably paper thin and no thicker than 1/16 inch).
- Mix the ginger in a bowl with a few large pinches of salt and let sit for one hour.
- After one hour, drain and rinse the salt off the ginger.
- 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.
- 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.
- Ladle the ginger slices into your hot jars, using a canning funnel.
- Pour in the vinegar mixture into the jar and fill to 1/2" headspace. Remove air bubbles, (and top up if necessary.)
- Wipe rim and place lid and ring on the jar. Process in a water bath for 15 minutes at a full boil.
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?
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