Pickled Ginger


400g young ginger
500ml rice vinegar
220g white sugar
125ml white wine vinegar
125ml water


Peel the ginger, reserving the peel.  Using a mandolin or very sharp knife, cut the peeled ginger into 2mm thick slices.  In a stainless-steel saucepan simmer the rice vinegar, sugar and water with the ginger peel for 3 minutes.  Strain, discard the ginger peel and add the sliced ginger.  Transfer to a sterilized Fowlers Vacola glass preserving jar and leave for 2 weeks in the refrigerator before using.  For extended shelf like, process as per Fowlers method.

* recipe from Andrew McConnell, featured in our book, What's Old is New Again

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