Pickled Young Ginger - Asian xp

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Pickled Young Ginger - Asian

4 cups peeled and coarsely chopped young ginger

2 tsp. coarse salt

2 1/2 cups apple cider vinegar

2 tbsp. sugar

 

 

 

1. Blanch the ginger in a large pot of boiling water

for 2 minutes. Drain, then sprinkle with coarse salt.

Mix well, and set aside for 1 hour. This will draw the

moisture out of the ginger.

 

 

 

2. Strain off the liquid, then squeeze the ginger and

drain well. Heat apple cider vinegar in a medium

saucepan over low heat. Add sugar and stir until

dissolved. Remove from heat and set aside to cool.

 

 

 

3. Pack the ginger into sterilized jars, pour the

vinegar over the ginger, seal, and store in the

refrigerator. The ginger will be ready to eat in 1

week and will last refrigerated for at least 3 months.

Always use a clean utensil to remove ginger from the

jar.

 

MAKES 4 CUPS

 

Source: Saveur Magazine

Formatted by Chupa Babi in MC: 05.21.06

 

Pickled ginger is an obligatory accompaniment to Asian

cuisine. Young ginger is only available in the spring,

if possible use Hawaiian baby ginger for this

preparation, as it is very tender and almost

fiberless, with thin, papery skin.

 

 

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