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.