Pickled Ginger

You will not believe how easy and delicious this is.  With minimal work, you can have pickled ginger better than anything you've ever grabbed at a sushi joint.  These are so tasty and zesty I've used them in all kinds of unexpected combinations - sure with Asian-style dishes, but also on pork tacos, on top of a bowl of chili, and even on cheeseburgers!  I know, crazy talk, but it is incredible.

I've only tried this so far with the young ginger from Old Friends Farm.  I'm sure you could do the same with any fresh mature ginger, you just won't get the lovely pink color.

Old Friends also recommends using the leftover vinegar brine in salad dressing - I can verify that this is a great idea, especially with olive oil and mustard.


Pickled Ginger
From Old Friends Farm

1 cup thinly sliced ginger
1 tsp. sugar
1 1/2 tsp.kosher salt

5/8 cup white vinegar
1/2 cup water
1/4 cup sugar 

- Clean and slice ginger (no need to peel if you're using young ginger!).
- Combine and toss ginger, sugar, and salt in a non-reactive bowl.  Allow to sit for an hour, stirring once or twice.  Liquid will collect at bottom of the bowl.
- In the meantime, sterilize a pint jar and lid in boiling water.
- After ginger has sat for an hour, drain in a colander and rinse well with cold water.  Also rinse the bowl.  Dry the ginger with a paper towel and return to the bowl.
- In a small saucepan, combine vinegar, water, and sugar.  Bring to a boil over medium heat and make sure sugar is dissolved. 
- Pour liquid over ginger and mix with a spoon. Pour all into jar and screw shut.  Let it cool on the counter, which will make a natural vacuum seal - but not a COMPLETE seal!  It still needs to be refrigerated once it's cooled.
- Let it sit overnight in the fridge and enjoy!