Asian Pickled Ginger

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Asian Pickled Ginger  

 

4 cups peeled and coarsely chopped  ginger

2 tsps. coarse salt

2 1/2 cups apple cider vinegar

2 tbsps. sugar

 

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.

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.

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. Yields 4 cups.