Pickled Ginger

1. 1
   prep · ~5 min

   Prepare the ginger.

   1.Scrape the thin skin off the young ginger using the edge of a spoon.

   2.Slice the ginger as thinly as possible using a mandoline or sharp knife, cutting across the grain for tender slices.

   3.Toss the sliced ginger with a pinch of salt and let it sit for 5 minutes to draw out excess moisture.
2. 2
   boil · ~2 min

   Quickly blanch the ginger slices.

   1.Bring a small pot of water to a rolling boil.

   2.Add the salted ginger slices and blanch for 30 seconds to soften them slightly.

   3.Drain immediately and spread the ginger on a clean kitchen towel to dry while you make the brine.

   TIPOver-blanching makes the ginger limp; 30 seconds is all you need for a tender-crisp texture.
3. 3
   prep · ~5 min

   Make the pickling brine.

   1.In a small saucepan, combine the rice vinegar and sugar.

   2.Heat over medium-low, stirring gently, just until the sugar fully dissolves. Do not let it boil vigorously.

   3.Remove from heat and let the brine cool to room temperature.

   TIPHeating just enough to dissolve the sugar preserves the delicate vinegar aroma.
4. 4
   assemble · ~240 min

   Pack the jar and pickle.

   1.Pack the blanched, dried ginger slices tightly into the sterilized mason jar.

   2.Pour the cooled brine over the ginger, making sure all slices are completely submerged.

   3.Seal the jar and let it sit at room temperature for 4 hours, then transfer to the refrigerator.

   TIPThe ginger will develop a delicate pink hue within a day as it pickles. Using young ginger with pink tips helps intensify the natural color.

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