Sweet Pickled Ginger

1. 1

   Peel the ginger, and cut it lengthwise into paper-thin slices 1 to 1 1/2 inches long.

2. 2

   In a small saucepan, combine 3 tablespoons water, the rice vinegar, 2 1/2 teaspoons salt, and the sugar, and bring the mixture to a boil over medium heat.

3. 3

   Cook the mixture, stirring, until the sugar and salt are dissolved.

4. 4

   Turn off the heat, and transfer the liquid to a clean quart container with a tight-fitting lid.

5. 5

   In a medium pot, bring about 2 quarts water to a boil over high heat.

6. 6

   Add the ginger slices all at once, and blanch them for 20 seconds if youre using young ginger, or 30 to 40 seconds if the ginger is mature.

7. 7

   Drain the ginger in a large, flat-bottomed colander, spreading the slices so that they dry quickly.

8. 8

   Sprinkle the remaining 1/4 teaspoon salt over the ginger slices, and toss gently.

9. 9

   While they are still hot, transfer the ginger slices to the container of pickling liquid.

10. 10

    When the ginger slices contact the vinegar, they will turn a pretty, faint pink color.

11. 11

    Refrigerate the ginger for two days, covered, before using it.

* Per serving · 4 servings · Values may vary.

No additional tips available.