Spicy Pickled Ginger

(courtesy of Matt Soter, owner, Nevada Brining Co. in Reno. Makes 10 to 12 ounces)

½ cup fresh ginger, peeled

1 teaspoon salt

Juice of 2 lemons

3 to 4 green chiles

Peel and wash ginger. Pat dry with kitchen towel.

Cut ginger into thin juliennes or strips. Place juliennes in glass mixing bowl, add salt, and stir well. Set aside for 5 minutes or until ginger releases water and turns soft.

While ginger is in bowl, slice chiles diagonally into thin, long slices. Add chiles and lemon juice to ginger and stir thoroughly. Let pickles rest for few minutes at room temperature; ginger will change color, becoming light pink.

Transfer instant pickled ginger to clean and dry glass jar, seal jar with lid, and store in refrigerator.

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