Picked ginger, a staple of Japanese sushi restaurants, is easy and inexpensive to make at home. Select straight pieces of ginger for the easiest preparation. After peeling, use a vegetable peeler (parer) to make long, thin slices. Traditionally, pickled ginger is a pale pink color, which can be achieved by adding a small slice of raw red beet to the mixture or a teaspoon of Grenadine. The ginger needs to marinate for a week, so plan well in advance.
|3/4 cup||rice vinegar (unseasoned)|
|1/4 cup||Kosher salt|
|4 ounces||fresh ginger (peeled and very thinly sliced)|
|1 small||slice of peeled red beet or 1 teaspoon Grenadine (for color, optional)|
Combine the vinegar and sugar in a small pan and heat until the sugar is dissolved. Set aside.
Place 2 cups of water in a small pan and add the kosher salt. Bring the mixture to a boil and add the ginger slices. Cook for 2 minutes, then drain. Don't rinse the ginger.
Place the ginger slices in a sterilized jar and cover with the vinegar-sugar mixture. Cover with a lid, and refrigerate for 1 week before using. Picked ginger can be stored in the refrigerator for up to 3 months.