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Pickled Young Ginger - Asian
4 cups peeled and coarsely chopped young ginger
2 tsp. coarse salt
2 1/2 cups apple cider vinegar
2 tbsp. sugar
1. Blanch the ginger in a large pot of boiling water
for 2 minutes. Drain, then sprinkle with coarse salt.
Mix well, and set aside for 1 hour. This will draw the
moisture out of the ginger.
2. Strain off the liquid, then squeeze the ginger and
drain well. Heat apple cider vinegar in a medium
saucepan over low heat. Add sugar and stir until
dissolved. Remove from heat and set aside to cool.
3. Pack the ginger into sterilized jars, pour the
vinegar over the ginger, seal, and store in the
refrigerator. The ginger will be ready to eat in 1
week and will last refrigerated for at least 3 months.
Always use a clean utensil to remove ginger from the
jar.
MAKES 4 CUPS
Source: Saveur Magazine
Formatted by Chupa Babi in MC: 05.21.06
Pickled ginger is an obligatory accompaniment to Asian
cuisine. Young ginger is only available in the spring,
if possible use Hawaiian baby ginger for this
preparation, as it is very tender and almost
fiberless, with thin, papery skin.
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