I found this recipe for Pickled Ginger, but I have some questions about it.
1/3 LB ginger
1/3 C rice vinegar
1/4 C sugar
1/4 TS salt
Using a sharp knife or beriner cutter, shave the ginger into paper thin slices. In a small airtight container combine vinegar sugar and salt. Blanch ginger in boiling water for 30 seconds, drain and cool.
Add the cooled ginger to the vinegar mixture: mix well. Store marinating ginger in the refrigerator . Pickled ginger can be eaten after 24 hours of marinating. It will keep several weeks. Good with either sushi or noodles.
Does the ginger have to be removed from the marinade after it is ready, or is it ok to store it in the marinade ?
Should a person go through the whole canning process, or will a mason jar with a cap on it be good enough ?
Thank you for your help,
Jeff
1/3 LB ginger
1/3 C rice vinegar
1/4 C sugar
1/4 TS salt
Using a sharp knife or beriner cutter, shave the ginger into paper thin slices. In a small airtight container combine vinegar sugar and salt. Blanch ginger in boiling water for 30 seconds, drain and cool.
Add the cooled ginger to the vinegar mixture: mix well. Store marinating ginger in the refrigerator . Pickled ginger can be eaten after 24 hours of marinating. It will keep several weeks. Good with either sushi or noodles.
Does the ginger have to be removed from the marinade after it is ready, or is it ok to store it in the marinade ?
Should a person go through the whole canning process, or will a mason jar with a cap on it be good enough ?
Thank you for your help,
Jeff
