Japanese Pickled Ginger (Gari)

Ingredients

Instructions

1. 1Wash four half-pint jars in hot soapy water or the dishwasher, keep them hot, boiling 10 minutes first if processing under 10 minutes, and simmer new lids per the manufacturer's instructions.
2. 2Peel 1 pound young ginger and slice it paper-thin with a mandoline or sharp knife, then toss with 1 tablespoon salt in a bowl and let stand 30 minutes to draw out moisture, and pat dry.
3. 3In a small stainless steel pot, combine 1 1/2 cups rice vinegar (confirm the label states 5% acidity; if it does not, substitute distilled white vinegar), 1/2 cup water, 1/2 cup sugar, and 1 teaspoon salt, and bring to a full rolling boil, stirring until dissolved.
4. 4Pack the salted, dried ginger slices snugly into the hot half-pint jars.
5. 5Pour the boiling brine over the ginger, keeping it submerged and leaving 1/2 inch of headspace.
6. 6Remove air bubbles with a nonmetallic spatula, top off with brine to keep 1/2 inch headspace, wipe the rims clean, center the lids, and apply bands fingertip-tight.
7. 7Process half-pints for 10 minutes in a boiling-water canner with jars covered by 1 to 2 inches of water, timed from a full rolling boil, adding 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, or 15 minutes above 6,000 feet.
8. 8Leave the jars in the turned-off canner for 5 minutes, then transfer to a towel-lined counter to cool undisturbed for 12 to 24 hours.
9. 9Check the lids for a proper seal (concave and firm), remove the bands, and label with contents and date.
10. 10Store in a cool, dark place for up to 1 year; the ginger will turn a natural pale pink within a few days; refrigerate after opening.
11. 11Always use a vinegar labeled at 5% acidity or higher and never dilute it beyond this recipe's ratio, as reduced acidity is unsafe for boiling-water canning.