And it went pretty dang good. All the recipes I see call for young, tender ginger and rice wine vinegar. Well, I had grocery store ginger and apple cider vinegar.
I was fairly impressed when I tried a piece after it had just cooled down to room temp, and it was getting a bit of pink color even though the rice wine vinegar is supposed to be a player on the color.
I’ll let this steep for a bit and get some rice wine vinegar next trip to the store, but this stuff is actually edible.
Pickled ginger, edible?! :eek: Those words do not belong in the same sentence.
Awesome! Is this a recipe for “refrigerator pickles”, or for water-bath canning to actually preserve it? I might be tempted to give it a try if I can store some jars of it for longer-term.
I could never eat pickled ginger, but I did Japanese-style pickled cucumbers that were pretty good. I need to try them again with non-seasoned rice vinegar and Japanese cucumbers instead of English. I couldn’t finish them before they got too pickled.
Geeze, I know they don’t have souls, but this still seems a little cruel…
Recipe or link?
lulz