As with any and all of my recipes that touch on anything out of my native cooking, I cannot guarantee that that this recipe is authentic. But its yummy. And quite frankly, better than the stuff that comes in a jar at the grocery store. For some reason that stuff always tasts like soap to me. I have no idea what one adds to pickled ginger in order to make it taste like soap.

I learned this recipe out of necessity. It was a Sunday, stores were closed and sushi was on the menu. For some reason i forgot to get the gari. Crisis! Or something. But I did have a knob of ginger and google. I was very happy when I realized that a quick pickle is perfectly adequate. I already knew how to quick pickle (yes, I REALLY like saying the words quick pickle.) I do it a lot when i want to bring out some crunch and twang in my vegetables. Anywho; all you have to do is peel your ginger and slice it up really thin, like you should be able to see light through them. If you have a mandolin, thats perfect. If you don’t, just use a cheese cutter or a sharp knife. Let the sliced ginger sit in some water while you prepare the quick pickle juice, I find it removes some of the bitterness from the ginger. Boil your quick pickle juice until all the sugar is dissolved, drain your ginger and pour over the boiling quick pickle juice – please be sure to use a container that will not crack or melt from the boiling liquid, that stuff is hot! The ginger will float to the top and it’s ready when the ginger falls to the bottom of the container. It’s good to let it sit for a couple of hours before eating, and once it cools down – just keep it in the fridge. If you are careful about sanitizing, this should keep in the fridge for a while – some say it will be best if pickled for a week before eating. Never makes it that far in my house. Serve up with some sushi or whatever else you may want to serve it with.