Pickled Ginger

I recently came across a Canning magazine, and since then, I have become slightly obsessed with all things canning! Okay, who am I kidding? I'm way more than slightly obsessed. This has become a full out love affair! I love the idea of being able to make jams and soups and pickled items with fruit and veggies that are in season, and being able to can and enjoy them when they are no longer in season. It's brilliant, if you ask me. Well my teacher, whom we shall call Mrs. C, was telling our class that she was craving some ginger. You know, the kind you get when you order sushi. I got all kinds of excited and my eyes got big and I thought, "Oh my goodness. This is the perfect excuse to can something!" Little did she know about my recent canning obsession.  I very casually told her I would make her some. Success! I wanted to jump up and down and do black-flips! But, I was in a classroom, and that would've been just weird. So anywho! Should we get started on the recipe? You will need:

• 2 large ginger roots (a little less than a lb.)
• 1.5 cups rice vinegar
• 1/2 cup granulated sugar
• 2 tbs. fresh lemon juice
• pinch of kosher salt

The first thing you are going to want to do is pick up the ginger root and laugh at its appearance. Kidding. Don't really do that. You will hurt its feelings. You will want to peel the ginger with either a vegetable peeler or the back of a spoon. If you have a peeler, please use the peeler. 

Once you get all the ginger peeled, you are going to want to slice it real thin with a mandolin slicer. If you have a mandolin slicer, use the safety! If you don't have a mandolin slicer, you can keep slicing it real thin with your vegetable peeler. 

Safety is your friend!

Done! That seriously was the hardest part in this whole process! Phew! Okay, now in a small saucepan, add your rice vinegar, sugar, fresh lemon juice, and pinch of salt. In a medium saucepan, add it a little less than half way with water and let it come to a boil.

Over medium heat, stir the vinegar mixture until all the sugar and salt has dissolved. 

Ta-da! Please don't mind the bottom of my pan. It's my sauce pan and it has taken a beating with my whisk. You will want to bring the liquid to a medium-high heat until it starts to boil. Remove from heat and cover. Now take the sliced ginger and add it to your boiling water.

You will want to let the ginger soften in its nice little jacuzzi, stirring often. I let mine soak for about 2-3 minutes. Once it's softened, drain the ginger in a colander. 

Give it a few good shakes to make sure all the water is drained. "Shake-shake-shake! Shake ya....ginger?" Yes, I did sing that while I shook it. Transfer the drained ginger to the counter, and using tongs, place the ginger in your Mason jar. Once the jar is full, add your vinegar mixture to the jar, making sure all the ginger is covered and filling the jar. 

Cover the jar and allow it to cool down in the refrigerator. The ginger is all yours for eating and munching in about six hours! Enjoy! And, Mrs. C, this one is for you! :)