JAPANESE PICKLED GINGER-CANNING RECIPE

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Japanese Pickled Ginger-canning recipe image

Make and share this Japanese Pickled Ginger-canning recipe recipe from Food.com.

Provided by Diana Adcock

Categories     Japanese

Time 12h15m

Yield 2 half pints

Number Of Ingredients 4

1 1/2 cups peeled gingerroot, sliced into 2 x 1/8 inch slivers
1 1/4 cups rice vinegar
1 teaspoon honey
1 teaspoon red miso

Steps:

  • Soak ginger slivers in ice water, covered for 12 hours.
  • Drain.
  • In a small stainless or enamel saucepan combine vinegar, honey and miso.
  • Bring to a boil.
  • Pack drained ginger into 2 half pint jars.
  • Pour hot liquid over ginger, leaving 1/2 inch head space.
  • Seal and process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
  • See altitude chart for higher altitudes.

Nutrition Facts : Calories 73.8, Fat 0.7, SaturatedFat 0.2, Sodium 114.7, Carbohydrate 16.4, Fiber 1.6, Sugar 4.2, Protein 1.6

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