Monday, May 21, 2012

Canning 4 Complexion!

Tonight's post is about Ginger!!  What is better than pickled ginger?  My youngest daughter Jessica loves pickled ginger!!  So, I researched and found that it actually isn't hard to do at all.  Jess helped me through the process.  Ginger has many healing properties as well.  It can calm an upset stomach!  Why do you think they give ginger ale in a hospital?  It's that soothing!  Pickled ginger is given in Oriental dishes to keep your belly calm!  So, here is the recipe!!  Actually quite easy!!

Pickled Ginger


1 lb. fresh ginger
2 cups vinegar
1 1/2 cup granulated sugar
1 Tbs. Kosher salt 

Peel the ginger with a vegetable peeler or the edge of a spoon. Using a mandolin, slice the ginger as thinly as possible (preferably paper thin and no thicker than 1/16 inch). Cover the ginger in a bowl with salt and let sit for one hour.

After one hour, drain and rinse the salt off the ginger. In a 2-quart saucepan over medium heat, combine the vinegar, sugar, and salt. Stir until the sugar and salt dissolve, then increase the heat to medium high and bring to a boil. Remove from the heat and cover the pan.

When the water boils, add the ginger and cook, stirring once or twice, to soften it, about 30 seconds.

Drain the ginger in a large colander, tossing the pieces so they drain well over a bowl reserving the vinegar mixture. Remove the jar from the water bath, and drain well. Transfer the ginger to the jar, using a canning funnel if you have one. Pour in the vinegar mixture (it should completely cover the ginger). Place lid and ring on jar and WB 15 minutes.

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