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Easy Pickled Ginger (Gari)

By Alexandra Cook · itsnotcomplicatedrecipes.com

24 hrs (mostly chilling)

Makes one 250 ml (8.5 fl oz) jar

Thinly sliced fresh ginger blanched and pickled in a sweet-tart vinegar brine, ready to serve as a palate cleanser or sushi accompaniment.

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prepSterilise jar: wash in hot soapy water, rinse well, place in oven at 130°C / 270°F for 15–20 min; keep warm
200 g fresh young gingerScrape skin, slice ginger thinSalt ginger, sit 5 minPour boiling water, sit 2 min, drain & squeezePack ginger in jar, pour hot brine, seal, cool 30 minChill 24 hrs before serving
2 tsp cooking sea salt
boiling water (to cover)
60 g caster/superfine sugarHeat sugar, vinegar & water to boil, 30 sec
120 ml rice vinegar
60 ml water
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