Ginger Picked Vegetables is a super easy canning recipe, and offers a quick and tasty way of preserving a few pounds of vegetables. Go ahead and take advantage of that great sale at the market, or plant an extra row in your garden! You’ll love these vegetables in stir-fry dinners, or right out of the jar.
Ingredients (makes 6 pint jars)
4 pounds of pickling vegetables (carrots, beans, radishes, zucchini, and small onions work well)
1 cup of fresh ginger, peeled and cut into pieces resembling matchsticks
1 tablespoon whole allspice
1 teaspoon peppercorns
1 tablespoon salt
2 tablespoons soy sauce or tamari
1 cup brown sugar
1/2 cup honey
3 cups water
3 cups white vinegar
Step 1) Combine all ingredients except for pickling vegetables and ginger in a large pot. Bring to a gentle boil, stirring so that the sugar doesn’t stick to the bottom of the pot. Reduce heat and simmer for another minute or two, until all of the sugar is dissolved.
Step 2) Line up 6 sterilized, pint size jars. Pack the ginger and vegetables into the jars, being careful to distribute the ginger evenly between the jars. Really pack the vegetables in tightly, but be sure to leave 1/2 inch headspace (no less!) at the top. If your vegetables touch the top, the jars won’t seal!
Step 3) Carefully ladle the hot liquid into your jars. Poke out air bubbles, clean the rims of the jars with a damp cloth, and seal with lids and bands.
Step 4) Process in a boiling water bath for 10 minutes.
Best flavors are attained after 1 month. Jars should keep for a year, but remember to always test the lids before eating canned goods! In my opinion, this recipe tastes best when only one variety of vegetable goes into each jar. You may feel differently. Which varieties of vegetables will you try? Let me know how your Ginger Pickled Vegetables turn out!
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