You can also wash and sterilize the jar and lid in a dishwasher. When the cycle is over, leave the door closed until you’re ready to pack the ginger. [2] X Research source The best type of jar for this recipe is a 1-pint (473-ml) mason jar with a new lid and ring. This type of setup is ideal for processing the jar in boiling water to help preserve the ginger for longer.
Young ginger is the best type of ginger for this recipe, because it has tender flesh and thin skin. Young ginger has smooth and tight skin, and the skin will peel away easily if you scrape it with a fingernail. [3] X Research source The pink tips of young ginger are what give some pickled ginger varieties a pinkish color.
If you don’t have a mandolin, you can slice the ginger with a knife, or peel off slices with a vegetable peeler. [5] X Research source
If you’re adding radish for the color, combine the radish and ginger in the bowl and sprinkle them both with the salt.
Leaving head space is important when you’re canning, because it leaves room for the liquids to expand when they heat up.
For longer storage, process the ginger in a boiling water bath. If you added radish to the jar as well, the ginger will gradually take on the pinkish color from the radish skin.
If you have a special pot for canning, outfit the pot with the rack that came with it.
At elevations above 1,000 feet (300 m), water boils at a lower temperature, so you have to process the jar for longer. For elevations up to 3,000 feet (910 m), process the ginger for 20 minutes. Up to 6,000 feet (1,800 m), process the ginger for 25 minutes. [15] X Research source
Leaving the jar in the water as it cools will reduce the temperature shock between the boiling water bath and the outside air. [16] X Research source
If the lid does move or lift off, you can either process the jar in a water bath again, or transfer it to the refrigerator for immediate use. [18] X Research source
