1470 minutes
A tangy and sweet quick-pickle made with young ginger, perfect for adding a zing to your dishes.
Young Ginger, washed
0 lb
cups
teaspoons
tablespoons
cups
teaspoons
1. Wash and Slice Ginger
Take 1 pound of young ginger and give it a good wash. Slice the ginger into 1/8-inch-thick pieces using a knife. Uniform slices are crucial for even pickling, so take your time.
2. Blanch Ginger
Bring 4 cups of water to a boil in a large pot and add 1/2 teaspoon of baking soda. Toss in the ginger slices and let them boil for about 45 seconds. Drain the ginger using a strainer and rinse it with cold water to stop the cooking process. Let it rest in a pot of cold water for about 10 minutes to ensure it cools down completely.
3. Prepare Marinade
In a large bowl, mix together 6 1/2 tablespoons of white rice vinegar, 1/2 cup of sugar, and 1 teaspoon of salt. Make sure the sugar and salt are fully dissolved.
4. Combine and Refrigerate
Combine the cooled ginger with the marinade in the large bowl. Cover it and refrigerate for at least 24 hours to let the flavors meld and intensify.
Choose fresh young ginger with a thin, almost translucent skin for a subtler, more tender pickle.
Use a 1:1 vinegar to sugar ratio as a starting point and adjust for your taste preference, with a pinch of salt for flavor enhancement.
Slice the ginger as thinly as possible using a mandoline slicer for even pickling.
Keep the quick-pickle in a clean, airtight container in the refrigerator to prolong shelf life and crispness.
Blanch ginger slices for 30 to 60 seconds to soften and reduce pungency.
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