Pickled Ginger
Enjoy a healthy and refreshing condiment in your pantry or refrigerator. Simple, healthful ingredients create an easy condiment to add to most any dish you are serving. Works great raw as a snack or as part of roast pork or chicken. This pickled ginger will be a winner!
Equipment
- 1 large tablespoon
- 1 mandolin
- 1 cleaned quart container
Ingredients
- 6 each garlic cloves
- 4 each serrano chilies, sliced with stem attached
- 2 1/2 pounds fresh ginger root
- 4 cups seasoned rice vinegar
Instructions
- Using tablespoon, scrape brown skin off of ginger root. Do this for all of the fresh ginger. This will be the most time consuming part of this recipe.
- Once ginger is peeled, begin slicing, using mandolin to achieve even thinness. Continue to slice all the ginger. Do not discard small pieces that are too small to slice.
- Layer ginger in clean container. Fill 1/3 up with ginger. Lighthy crush garlic cloves with the back of a knife and add 3 cloves on top of first layer of ginger.
- Slice the chili, keeping stem attached and fan out along the side of the container. Repeat this layering technique one more time finishing with sliced ginger on top.
- Pour the seasoned rice vinegar over all of the ingredients, ensuring everything is covered. Place cap on container and store in referigerator for 2 weeks before eating.
