Japanese Pickled Ginger-Canning Recipe

1. Soak ginger slivers in ice water, covered for 12 hours.

2. Drain.

3. In a small stainless or enamel saucepan combine vinegar, honey and miso.

4. Bring to a boil.

5. Pack drained ginger into 2 half pint jars.

6. Pour hot liquid over ginger, leaving 1/2 inch head space.

7. Seal and process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.

8. See altitude chart for higher altitudes.

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Ingredient	Quantity	Energy	Carbohydrates	Lipin
Honey	1 teaspoon	0	0	0
rice vinegar	1.25 1/4	0	0	0
gingerroot	1.5 cups	0	0	0
red miso	1 teaspoon	0	0	0