Shelf-Stable Pickled Ginger

Ingredients

Instructions

1. 1Wash 4 half-pint canning jars in hot soapy water or a dishwasher and keep them hot; simmer new lids in hot water per the manufacturer's directions and keep them hot until needed.
2. 2Peel the ginger root and slice it crosswise as thinly as possible (a vegetable peeler or mandoline works well), then blanch the slices in boiling water for 1 minute to soften and mellow their bite, and drain well.
3. 3In a small pot, bring 2 cups white vinegar (5% acidity), 1 cup water, 3/4 cup sugar, and 1 tablespoon canning salt to a full boil, stirring to dissolve the sugar and salt.
4. 4Pack the blanched ginger slices into the hot half-pint jars, pressing them down gently to fit fairly snugly.
5. 5Pour the boiling brine over the ginger, keeping it covered and leaving 1/2 inch of headspace.
6. 6Remove air bubbles with a non-metallic spatula, top off with more brine if needed to keep 1/2 inch headspace, wipe the rims clean, center the lids, and apply the bands fingertip-tight.
7. 7Process in a boiling-water canner with jars covered by at least 1 inch of water for 10 minutes for half-pints and pints and 15 minutes for quarts, timed once the water returns to a full rolling boil; add 5 minutes at 1,001 to 3,000 feet, 10 minutes at 3,001 to 6,000 feet, or 15 minutes above 6,000 feet.
8. 8Turn off the heat, wait 5 minutes, then move the jars to a towel-lined counter to cool undisturbed for 12 to 24 hours.
9. 9Press the center of each lid to confirm the seal, remove the bands, wipe the jars down, and label with the contents and date.
10. 10Store sealed jars in a cool, dark place for up to about 1 year, wait at least 1 to 2 weeks before eating for the flavor to mellow, and refrigerate after opening.
11. 11Do not reduce the vinegar in the brine or pack the ginger in more tightly than the brine can cover, since that lowers the acidity that keeps the jars shelf-stable.