Japanese Pickled Ginger-canning recipe

“This is a great condiment for sushi or sashimi.”
READY IN:
12hrs 15mins
YIELD:
2 half pints
UNITS:
US

Ingredients Nutrition

Directions

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

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