Young or mature ginger can be pickled, but young ginger is best because it’s less fibrous. Young ginger has pale skin and pink tips and is only in season from January to the end of spring. Mature ginger is available year-round. Choose ginger that is heavy and firm with smooth, unwrinkled skin. This recipe comes from James Beard Award–winning cookbook author Grace Young, known as the poet laureate of the wok. My favorite of Grace’s books is Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories (New York: Simon & Schuster, 2010). If you do any Asian cooking, it’s nice to have homemade pickled ginger on hand.
1/2 pound fresh ginger
1 cup rice vinegar
1/3 cup sugar
2 teaspoons kosher salt
Peel the ginger with the edge of a teaspoon. Use a mandolin to cut the peeled ginger into scant 1/8-inch slices to make about 2 cups.
In a medium saucepan, bring 3 cups water to a boil over high heat. Add the ginger and cook for 30 seconds. Drain in a colander, shaking well to remove excess water. Pack the ginger into the hot, sterilized jar.
Meanwhile, in a small saucepan, combine the vinegar, sugar, and salt and bring to a boil over high heat, stirring until the sugar and salt are dissolved. Boil for 1 minute.
Carefully pour the hot pickling liquid into the jar. Use chopsticks or a spoon to press down on the ginger to make sure it’s covered in pickling liquid. Cover with a clean lid and let stand at room temperature until cool. Refrigerator overnight before using. Pickled ginger will keep refrigerated for 2–3 weeks.