Pickled Ginger (GF) (V)
Print RecipeServings: 16 ounces
Use this in place of regular rice vinegar in recipes, it's great!
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Recipe Multiplier
- ½ lb Ginger peeled and sliced into ¼" coins across the fibers
- 1 cup Seasoned Rice Vinegar
- 2 tbsp Cider Vinegar
- ⅓ cup Granulated Sugar
- 1 tsp Kosher Salt
Instructions
- Peel and slice the ginger against the fibers into ¼" coins
- Combine all ingredients except the ginger.
- Place the ginger in a sealable container such as a quart jar with a lid
- Bring the remaining ingredients to a boil in a sauce pot.
- Pour the heated vinegar over the ginger in the container.
- Cool with the lid off in the refrigerator to avoid any condensation in the vinegar
- Once cooled cover and keep refrigerated for later use.
