DIY Recipe: Eric Gower’s Pickled Ginger

Prep: 15 mins

Cook: 5 mins(plus 1 hour to 1 day pickling time)

Difficulty: Easy

Servings: 4 Servings

Do you love picked ginger but aren’t so interested in the red dye and white sugar many commercial brands use to sweeten and color the pickles? Or maybe you’re curious about how to switch things up if you used a different vinegar/sweetener combination? Breakaway chef Eric Gower has been experimenting with pickled ginger for years, and he’s found that you can step way out of the box with this delicious, palate cleansing condiment.

Ingredients

1 cup shaved baby ginger
1/2 cup fruit vinegar
1/2 cup rice vinegar
2 tablespoons honey, or to taste

Instructions

To shave the ginger, use a spoon to peel off the skin, then slice it very thinly with a knife, vegetable peeler or mandoline.
Bring 2 cups of water to a boil in a small saucepan. Add the ginger, and blanch for 2 minutes. Drain, and transfer the ginger to a bowl. Add the vinegars and honey, and mix well.
Transfer to a jar and refrigerate. The flavors are excellent immediately, but will improve with time. And it seems to keep forever.