Pickled Ginger
Ingredients
- 50 g peeled and thinly sliced white ginger
- 4-500 ml rice wine vinegar apple cider vinegar or coconut cider vinegar
- 3 or more teaspoons of pure honey.
- 1 teaspoon salt
Instructions
- Put the thinly sliced ginger in a small saucepan. Sprinkle on salt, add water to cover, stir well and allow an hour or so to soak. Pour off the salty water and rinse once to remove the salt.
- Cover the pickle with your choice of vinegar and drizzle 3 teaspoons of pure honey over the top.
- Stir as the pickle comes to a boil to fully dissolve the honey. Allow to boil for 1 - 3mins. Remove from the heat and allow to cool. Bottle and refrigerate
Notes
After 7 months of growing in a chemical free and organic environment the health and goodness of our local ginger is excellent. It is at the “white” stage where it is not very fibrous and over the next weeks it will “brown” up, become typically fibrous and stronger in flavour.
This soft white stage makes it ideal for pickling as well as any of the usual ginger recipes. It is easy to scrape the soft outer layer of with the edge of a spoon or a butter knife and then cut into thin slices or use a vegetable peeler.
Tried this recipe?Let us know how it was!