Pickled ginger

[mothhawk]

Does anyone have a tried and tested recipe for pickled ginger? I've looked online, but no two are the same. Some say salt the sliced ginger for 30 mins, some say overnight, some blanch the ginger and don't salt it. Some use a pinch of sugar to half a pint of vinegar, some use four ounces.

I'm confused so if anyone pickles their own, can I have the recipe please?

[mothhawk]

Guess I'll just have to go it alone then. Ginger peeled and sliced, lightly salted, and placed in fridge overnight.

[Bren In Pots]

No wonder you're confused I've had a look on line and every recipe is different. Best of luck let us know how yours turns out.

[mothhawk]

I've used a teaspoon of sugar to half a pint of white wine vinegar, reasoning that I can always add more sugar if I think it needs it, but can't take it out if it is oversweet. Salting extracted very little juice, so rinsed off the salt, drained and dried the ginger on paper towels, put it in a jar and filled the jar with (cold) vinegar/sugar mix.

It's in the fridge now. All the recipes seemed to agree that it needed to be left at least two days before using, so the taste test will be Wednesday.