Ingredients
- 1 ½ pounds fresh ginger, peeled and sliced crosswise into paper-thin slices (about 4 cups)
- 1 quart of unseasoned rice-wine vinegar (Marukan brand recommended)
- 1 ½ cup quality cider vinegar
- ½ cup quality distilled white vinegar
- 1 ½ cups sugar
- ¼ cup kosher salt
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Nutritional Information
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Nutritional analysis per serving (4 servings)
493 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 106 grams carbohydrates; 3 grams dietary fiber; 78 grams sugars; 3 grams protein; 3121 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
About one-and-a-half to two quarts
Preparation
- Place sliced ginger in a large bowl and cover with boiling water. Let stand for two minutes, then drain. Place the ginger in a sterilized container.
- Combine the remaining ingredients in a large, stainless-steel pot and stir over medium heat just until the sugar and salt dissolve. Pour over the ginger and let cool.
- When the mixture is cool, cover and refrigerate for 24 hours before using. The pickled ginger will keep indefinitely, refrigerated.
Dining and Cooking