Japanese Pickled Ginger Canning Recipes

Steps:

• Cut the ginger into chunks and place them into a bowl. Sprinkle with sea salt, stir to coat and let stand for about 30 minutes. Transfer the ginger to a clean jar.
• In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. Bring to a boil, then pour the boiling liquid over the ginger root pieces in the jar.
• Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week. You will see that the liquid will change to slightly pinkish in few minutes. Don't be alarmed because it's the reaction of rice vinegar that causes the change. Only quality rice vinegar can do that! Some commercial pickled ginger has red coloring added. Cut pieces of ginger into paper thin slices for serving.

Steps:

• Soak ginger slivers in ice water, covered for 12 hours.
• Drain.
• In a small stainless or enamel saucepan combine vinegar, honey and miso.
• Bring to a boil.
• Pack drained ginger into 2 half pint jars.
• Pour hot liquid over ginger, leaving 1/2 inch head space.
• Seal and process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
• See altitude chart for higher altitudes.

Steps:

• Wash fresh ginger root and rub off skin.
• Slice the ginger thinly.
• Sprinkle salt on ginger.
• Leave salted ginger slices in a bowl for 1 hour.
• Dry the ginger slices with paper towels, and put them in a sterilized container/jar.
• Mix rice vinegar and sugar in a pan, and bring to a boil.
• Pour the hot mixture of vinegar and sugar over the ginger slices. Cool.
• The ginger will change color to light pink.
• Cover the jar, and store it in the refrigerator.