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.
- Vinegar (I use malt vinegar but cider vinegar is also great)
- Take a speed peeler and peel the ginger root.
- Cut the ginger root in half lengthways, and again into ~1 centimetre thick batons2.
- Cut each baton into ~2 millimetre thin slices.
- Take a jam jar and pack the ginger slices in tight.
- Fill the jam jar to the top with malt vinegar.
- Stick in the fridge.