Sweet Sour Pickled Young Ginger
- 1 pound very fresh and young ginger with reddish tinted shoots and skin
- 2 quarts water
- 1 cup vinegar
- 1 cup sugar
- 1 tablespoon Hawaiian salt
Sweet Sour Pickled Young Ginger
Featured in the Honolulu Star-Bulletin on January 3, 2010.
Ingredients:
Directions:
- Wash ginger and scrape off skin with a paring knife.
- Slice ginger crosswise in paper thin slices; place in a large glass bowl (a mandolin works best to get uniformly thick slices; a food processor tends not to produce evenly thick slices).
- Bring 1 quart of water to a boil and pour over ginger; let stand for 5 minutes.
- Drain, rinse, and squeeze out water.
- Repeat process once more.
- Pack ginger into a quart jar.
- In a saucepot, add vinegar, sugar, and salt.
- Bring to a boil, stirring to dissolve salt and sugar; cool.
- Pour over ginger; cover and refrigerate a few days before serving.
Makes about 1 quart.
