I love ginger pickles. Most of us eat them with sushi in Japanese restaurants but they are wonderful to eat in autumn to assist digestion and elimination. I add them as a side dish to casseroles and stews. Unfortunately, most prepared pickles tend to contain sugar and other undesirable ingredients in them. For years I searched for a recipe that did not contain sugar without any luck. Instead, I’ve experimented with various ingredients and found a recipe that has even been approved by Japanese friends.
Try to pick the young ginger with the pale, tender skin. Young ginger will naturally turn pink while pickling without the need for added colourings. However, ginger with the tougher skin also makes delicious pickles and will retain its natural colour.
Ingredients List:
- 500 g fresh ginger root
- 1/4 cup brown rice vinegar
- 1 cup brown rice syrup
- 1 tspn sea salt
- 1 cup water
Slice ginger very finely with sharp knife, add salt and combine, leave to sit for one hour
Sterilize canning jar in boiling water and allow to dry naturally
Dry the ginger with paper towels and place in canning jar
(Alternatively, you can blanch the ginger in boiling water for 1-3 minutes before canning to decrease pungency)
Mix vinegar, water and syrup in pan, bring to boil
Pour into canning jar over ginger and allow to cool.
Pickles can be kept at room temperature if they are to be consumed quickly. Otherwise keep them refrigerated. I prefer the longer pickling times since the flavour tends to become more mellow and less pungent over time.