Pickled ginger

I keep pickled ginger in the fridge at all times — a quick (and lazy) alternative to fresh ginger that I mince before using1. Whenever I’m frying onion and garlic, more often than not, I reach for the pickled ginger.

Ingredients

  • Ginger
  • Vinegar (I use malt vinegar but cider vinegar is also great)

Instructions

  1. Take a speed peeler and peel the ginger root.
  2. Cut the ginger root in half lengthways, and again into ~1 centimetre thick batons2.
  3. Cut each baton into ~2 millimetre thin slices.
  4. Take a jam jar and pack the ginger slices in tight.
  5. Fill the jam jar to the top with malt vinegar.
  6. Stick in the fridge.

  1. Don’t forget to mince! Nobody wants to find themselves chewing pieces of ginger! 
  2. I don’t mince the ginger before pickling because I suspect it’d go mushy after sitting in vinegar for a while.