Japanese Pickled Ginger-canning Recipe

Total Time: 12 hrs 15 mins Preparation Time: 12 hrs Cook Time: 15 mins

Ingredients

• 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

Recipe

• 1 soak ginger slivers in ice water, covered for 12 hours.
• 2 drain.
• 3 in a small stainless or enamel saucepan combine vinegar, honey and miso.
• 4 bring to a boil.
• 5 pack drained ginger into 2 half pint jars.
• 6 pour hot liquid over ginger, leaving 1/2 inch head space.
• 7 seal and process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
• 8 see altitude chart for higher altitudes.