Karen’s Pickled Ginger
For a “pinky-tone” add a few drops of ruby beet juice.
Ingredients
1 3″ knob fresh ginger, peeled, ½ cup sliced very thin
2 teaspoons sea salt, such as himalayan
½ cup rice vinegar
¼ cup white balsamic vinegar
3 tablespoons turbinado sugar, (natural cane)
Instructions
1
Peel and slice very fresh and firm ginger.
2
Place on a clean plate, rub in the salt. Let stand 20 minutes.
3
Put ginger into a piece of paper towel pat dry. Add to a clean, sterilized glass jar.
4
Heat the remaining ingredients in a small skillet. Stir over a bare simmer until the sugar dissolves.
5
Pour immediately over the ginger and cover to seal. Cool at room temperature, then refrigerate.
Will last 1 month.
This recipe may not be reproduced without the consent of it’s author, Karen Sheer.
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