We are three sisters united in our search for the divine - in food, libation, literature, art, and nature. This blog will capture the true, sometimes decadent, at times humorous, and every so often transcendent adventures of the Salvation Sisters.

Sunday, January 9, 2011

Pickled Ginger

by Michelle

   The best and most effecient way to obtain paper-thin slices of ginger is to employ a mandoline. This condiment makes a great addition to many dishes and the juice is used in dressings and sauces, such as my Special Mustard Sauce. The ginger will last a very long time in the refrigerator. This recipe is from China Moon Cookbook by Barbara Tropp (Workman Publishing 1992).

Pickled Ginger

1 pound peeled very fresh ginger, sliced crosswise against the grain into paper-thin coins (reserve peels to make Ginger Syrup)
2-2/3 cups unseasoned Japanese rice vinegar, preferably Marukan brand
6 Tbsps cider vinegar, preferably Bragg Apple Cider Vinegar with The Mother
1/4 cup distilled white vinegar, preferably Heinz brand
1 cup plus 2 Tbsps granulated sugar
2 Tablespoon plus 2 tsps kosher salt, preferably Diamond brand

1. Cover the ginger with boiling water. Let stand for 2 minutes, then drain in a colander. Put the ginger in a large, impeccably clean glass jar(s), such as French Working Glass, or plastic container(s) with tight fitting lids.
2. Combine the remaining ingredients in a non-aluminum pot. Stir over moderate heat just until the sugar and salt dissolve. Pour over the ginger. Make sure that the ginger is covered with the liquid.
3. Let cool completely, then cover and refrigerate for at least 24 hours before using. Yield: makes 1-1/2 cups ginger and 4 cups juice.

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