Ingredientes para Japanese Pickled Ginger Canning Recipe
- Gingerroot
- Rice Vinegar
- 1/2 cup honey
- Red Miso
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Como fazer Japanese Pickled Ginger Canning Recipe
- Soak 1 pound of ginger slivers in ice water, covered, for 12 hours.
- Drain the ginger slivers thoroughly.
- In a small stainless steel or enamel saucepan, combine 1 cup rice vinegar, 1/2 cup honey, and 1/4 cup white miso paste.
- Bring the vinegar mixture to a rolling boil over medium-high heat, stirring occasionally.
- Pack the drained ginger slivers into two sterilized half-pint jars, leaving 1/2 inch headspace.
- Carefully pour the hot pickling liquid over the ginger, ensuring all slivers are submerged and leaving 1/2 inch headspace.
- Remove any air bubbles by gently tapping the jars on the counter.
- Wipe the jar rims clean, place lids and rings on the jars, and tighten fingertip tight.
- Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet. (Consult a boiling water bath altitude chart for processing times at higher altitudes.)
- Remove jars from the canner and let them cool completely. You should hear a satisfying "pop" sound as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
16g
Fat
0g
Carbs
5g
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Weeknight Time To Make Course Cuisine Preparation Occasion Low Protein Healthy 5 Ingredients Or Less Jams And Preserves Canning Condiments Etc Asian Japanese Easy Low Fat Stove Top Dietary Gifts Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low In Something Novelty Equipment Number Of Servings Technique Water Bath
