Japanese Pickled Ginger-canning recipe

Name: Japanese Pickled Ginger-canning recipe
Prep time: 12 h
Cook time: 15 min
Total time: 12 h 15 min
Yield: 2 half pints
Ingredients: 1 1/2 cups peeled gingerroot, sliced into 2 x 1/8 inch slivers; 1 1/4 cups rice vinegar; 1 teaspoon honey; 1 teaspoon red miso

Submitted by Diana Adcock

"This is a great condiment for sushi or sashimi."

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photo by Bergy

Ready In:: 12hrs 15mins
Ingredients:: 4
Yields:: 2 half pints

ingredients

1 ¹⁄₂ cups peeled gingerroot, sliced into 2 x 1/8 inch slivers
1 ¹⁄₄ cups rice vinegar
1 teaspoon honey
1 teaspoon red miso

directions

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.

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Reviews

I cut this recipe way back to just have a bit of pickled ginger on hand for my sushi cravings - no problem- Great flavor. The only thing I would do differently is shave the ginger very fine about 1/16"instead of the 1/8". I had some today for lunch with "bought" Sushi Thanbks Dibs it was fun making my own

Bergy
The ginger was so sharp! I'm not sure if I did something wrong, but the slices should be very very thin. I sliced them about as thick as what you'd get from commercial pickled ginger and it's just too strong and raw tasting to eat. Does it need to sit for a designated amount of time? I canned these maybe 2-3 weeks ago.

zaar junkie