Ingredients

• 12 ounces

• fresh ginger (about 2 large hands)

• 1 large red radish (optional)

• 1 1/2 tablespoons

• kosher salt

• 1/2 cup

• rice vinegar

• 1 cup

• water

• 1 1/2 tablespoons

• granulated sugar (optional)

 

Cooking Directions

• Prepare the jars: Wash the jar and lid with warm soapy water, rinse well, and dry before using.

• Prepare the vegetables: Peel the ginger with a small spoon. Thinly slice on a mandoline or with a knife. Thinly slice the radish, if using.

• Salt the ginger: Combine the ginger and salt in a small bowl. Set aside for 30 minutes.

• Fill the jar: Put the radish, if using, into jar. Add the ginger and pack tightly.

• Make the pickling brine: Combine the vinegar, water, and sugar in a small saucepan over high heat and bring to a boil, stirring to dissolve the sugar. Pour the brine over the ginger, filling the jar to within 1/2 inch of the top. You might not use all the brine.

• Remove air bubbles: Gently tap the jar against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.

• Seal the jar: Seal the jar tightly.

• Cool and refrigerate: Let the jar cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.