Foodie Friday – Pickled Garlic and Ginger

Pickled Garlic and Ginger

I mentioned earlier in the week, that I made a day trip to Atlanta to Buford Highway Farmer’s Market for tomatillos.  While there, I spotted some gorgeous ginger and a big container of garlic cloves.  The plump garlic cloves were already peeled and cleaned.  I had no idea what I do with them, but someone had done all that work, and I was going to put it to good use.

So, when I got home, I looked up some ideas.  I love to can, but really I love to pickle.  It is so easy and you end up with little jars of goodness with a thousand uses.  In my favorite canning book, The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-RoundI found a simple pickle recipe.  You can use this recipe with ginger, garlic or jalapenos.  I plan on using the garlic in everything from salad dressings to stir fries, and the ginger will be great with stir fries and sushi.   I chose this simple pickle, because it doesn’t have any herbs or spices, so it can be used in any kind of recipe.

Pickled Ginger

  • 1 large piece of fresh gingerroot
  • 3/4 rice wine vinegar
  • 1/2 cup white vinegar
  • 1 t. sugar
  • 1/2 t. salt

Peel ginger and cut into pieces no larger than 1 inch ( I shredded mine in a food processor).  Remove hot jars from canner and pack ginger into jars.

Bring vinegars, sugar and salt to a boil in a small saucepan.  Poor over the ginger, leaving 1/2 inch headspace.  Wipe the rims and place warmed, softened canning lids on top and screw on band to fingertip tightness.  Process 10 minutes for half-pint and half-cup jars.

Makes 2 half-pint or 4 half-cup jars.

**Note, I did not give complete canning instructions.  Please make sure you read complete instructions for water bath processing from a book or the internet. It’s not at all difficult, but you just want to make sure you know what you are doing.

 

 

This will be my entry for Foodie Friday at Designs by Gollum!

***Boob Update (note, we’re not classy anymore). Actually, I don’t have an update, they are supposed to maybe call me today. I can’t decide if I will answer my phone or not..oh, I want to know, but I don’t know if I want to find out surrounded by a bunch of 14 year olds. They have standardized tests next week and I don’t want them to have anything on their minds besides the tests, and I don’t know how well I could hide bad news. Plus I’m a “bad news alone” type person. I didn’t even want my husband to go with me to the biopsy, but he insisted. That’s why I love the internet, I know you all are there for me, but you’re not here here. Does that make sense? Also…Hollywood screen writers, if you need some ideas for the dialogue between a woman and the doctor giving her “the call”, give me a call, because I went through every possible scenario last night in lieu of sleeping.

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Comments

  1. says

    Isn’t that funny, (odd, not ha ha) because I’ve had very little sleep last night thinking.. “Today Pam should know something.” If I were there I’d wrap my arms around you, as I cannot, I will let you know, I wish I could. I would feel the same way about the kiddos.. Our kind of kiddos are not really good with news that is undecided. A weekend of that would make Monday NOT fun for any of you. I’ll be with you in spirit all day.

  2. says

    Even once I found out, I kept it to myself for a time. My friends were taking finals and preparing to graduate. I did not want to take that moment away from them. When I finally told them, they were upset but they got over it. Praying for you. Blessings, SusanD

  3. says

    I think this might be the year I learn to pickle. I’m really, REALLY, interested in fermented food and have been studying up on stuff like kimchee and fermented cabbage.

    Hope the boob news is good. I’ll be with you in spirit … not the hovering, smothering, stalking kind … the more I’m here if you need it kind. Of course, I could force myself to be the “I’ll share your chocolates and truffles” kind if you REALLY need me to me. Ya know, cuz I like to be helpful when needed. :-)

    Keep us posted.

  4. says

    Your little jars are so cute! I love it when you pickle things. Then I know someone’s making everything right in the world, so I can just keep baking breads and cakes and such that will be gone in about an hour.

    Good luck in dealing with your phone call. Hoping it’s good.

  5. says

    Garlic and I are not on speaking terms I’m afraid but it, and the ginger, look rather pretty in their castles of glass. Yep, that’s not a phone call you want at work. Keep the chocolates close by.

  6. says

    I just made some quick pickles the other day and really enjoyed them. Love that you pickled the garlic and ginger.
    I hope that you were able to speak with the doctor today and that you were given good news! Hopefully you can catch up on some sleep tonight.

  7. says

    first of all, i’m sorry sleep eludes you–i hope and pray you can rest easy soon!
    i’ve never considered making my own pickled garlic and i’ve never even IMAGINED pickling (is it just me, or is that a super fun word?) ginger–great ideas!

  8. says

    I’ve been thinking about you so much Pam, stopping in at intermittent intervals to check and see if you’ve heard anything. I truly believe that either way, you WILL GET THROUGH THIS. As long as you remember that, then no matter what the news is, you will be prepared.

    Love the idea of pickled ginger!

  9. says

    Waiting for news (good or bad) is so stressful. Once I know what’s going on I can deal with it, but the waiting… Ugh.

    Pickling garlic and ginger is a terrific idea. Later in the summer it will be plentiful and inexpensive and this is the perfect way to keep it. Good post Pam.