Ingredients

The following ingredients have 1 Servings
  • 12 ounces fresh ginger (about 2 large hands)
  • 1 large red radish (optional)
  • 1 1/2 tablespoons kosher salt
  • 1/2 cup rice vinegar
  • 1 cup water
  • 1 1/2 tablespoons granulated sugar (optional)

Instruction

  • Prepare the jars: Wash the jar and lid with warm soapy water, rinse well, and dry before using.
  • Prepare the vegetables: Peel the ginger with a small spoon. Thinly slice on a mandoline or with a knife. Thinly slice the radish, if using.
  • Salt the ginger: Combine the ginger and salt in a small bowl. Set aside for 30 minutes.
  • Fill the jar: Put the radish, if using, into jar. Add the ginger and pack tightly.
  • Make the pickling brine: Combine the vinegar, water, and sugar in a small saucepan over high heat and bring to a boil, stirring to dissolve the sugar. Pour the brine over the ginger, filling the jar to within 1/2 inch of the top. You might not use all the brine.
  • Remove air bubbles: Gently tap the jar against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
  • Seal the jar: Seal the jar tightly.
  • Cool and refrigerate: Let the jar cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.