PICKLED GINGER (about 1 quart)


1 pound ginger (2 large roots), peeled and very thinly sliced or shaved (the key to this is cutting the ginger as thin as possible – you might try using a vegetable peeler)

1-1/2 teaspoons salt

1-1/4 cups rice vinegar

½ cup sugar

½ cup mirin

1. Combine ginger and salt and pack it into a quart container.

2. Bring vinegar, sugar and mirin to a boil in a large saucepan over medium-high heat. Stir until the sugar dissolves.

3. Pour warm liquid over the ginger. Let cool, cover and refrigerate for at least 1 week (2 to 3 weeks is better) and up to two months.

from Irma S. Rombauer, The Joy of Cooking

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