America’s Test Kitchen New Cookbook and Pickled Ginger



I’ve been feeling ginger lately. Call it a call from fall or maybe from my warm, steaming broth and rice bowls. It’s also most certainly in my tea and now attached to every dish that needs a little bite via this recipe from the new cookbook Foolproof Preserving from my friends at America’s Test Kitchen. They’re in Boston, I’m in Boston, we all friends.

The longest step in this recipe is cleaning the ginger, and I do so with the back of a teaspoon, just as they suggest. But the most awesome tip comes when they boil the just-sliced ginger for under a minute to take away some harshness, a must if you’re using mature ginger, and to wilt the slices so they tumble into the jar and succumb to the rice vinegar brine. When you make that brief blanch happen, something magical happens — you’re left with a pot of ginger broth that can be worked into soups. I added mine to a pumpkin and apple soup the next day.

eatboutique_atk_pickledginger_1 eatboutique_atk_pickledginger_2

I tried a few versions with alternative sugars – because I’d love to eat this everyday – but they’re not quite right yet, so definitely stick to using regular granulated sugar. It’s just a small amount anyway and with the salt and rice vinegar, it creates a nice basic brine.

I eat a few slices between bites of rich dumplings, to cut some of the richness. I also put a few slices on top of fried rice, pho bowls, or alongside store-bought veggie sushi — because sometimes time wins out and sushi is purchased. But with a few slices of this homemade condiment, it feels like a homemade meal, really.



Win your very own copy of Foolproof Preserving plus other gifts to get you started


  • A copy of Foolproof Preserving
  • A Ball Secure-Grip Jar Lifter
  • Two Wide-Mouth Stainless-Steel Funnels
  • A set of four Glass Canning Jars

HOW TO ENTER: It’s so easy to enter. Just comment below and tell us the first thing you ever preserved (or the food you’d like to preserve for the first time)! Every follow/share on FacebookPinterest, Twitter, and Instagram earns another entry too — just follow/share us there and leave a comment here with the link(s) to your social media profile.

The giveaway closes on Tuesday, October 25. We’ll randomly pick a winner by Thursday, October 26, 2016. If your name is picked, we’ll notify you between October 27-29 and America’s Test Kitchen will ship to you directly shortly thereafter. Please reply within 48 hours, or we’ll need to choose another winner. (Don’t forget the fine print: We can only ship to continental U.S. addresses.)


Pickled Ginger

I transcribed this recipe directly from Foolproof Preserving, however, I suggest you boil the ginger closer to a minute to help break down the fiber and texture further. I also like to reserve the boiled ginger water to add a bit to soups and stews throughout the week. The recipe does require a 4-day stay in the fridge before eating – so if you take a bite prior to, well, I told you so…

Makes: 2 1-cup jars

Prep Time: 15 Minutes

Cook Time: 35 Minutes

Total Time: 50 Minutes


  • 14 ounces ginger, peeled
  • 1 cup rice vinegar
  • 6 tablespoons sugar
  • 1 tablespoon canning and pickling salt


  1. Using mandoline, cut ginger against grain into paper-thin slices. Line trimmed baking sheet with several layers paper towels. Bring 2 quarts water to boil over high heat in medium saucepan. Add ginger and boil until slightly darker and softened, about 40 seconds. Drain ginger in colander, then spread out over paper towels.
  2. Bring vinegar, sugar, and salt to boil in now-empty saucepan over medium-high heat, stirring occasionally to dissolve sugar; cover and remove from heat.
  3. Meanwhile, place two 1-cup jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry. Pack ginger tightly into hot jars, pressing down as needed, leaving 1/2 inch headspace.
  4. Return brine to brief boil. Using funnel and ladle, pour hot brine over ginger to cover.
  5. Let jars cool to room temperature, cover with lids, and refrigerate for at least 4 days before serving. (Pickled ginger can be refrigerated for at least 6 months; ginger flavor will mellow over time.)
Photos taken by Heidi Murphy/White Loft Studios.

Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista. After hosting pop-up markets for 25,000+ guests, Maggie is now focused on opening her first permanent Eat Boutique​–​a food​-​retail concept space ​with a new way to the very best food. Her second cookbook, A New Way to Food: Recipes That Revamped My Pantry & Made Me Love Me, At Last, will be published by Roost Books/Penguin Random House in 2019. Her first cookbook, Food Gift Love, features more than 100 food gift recipes to make, wrap, and share and is available wherever you find favorite cookbooks.

Follow Eat Boutique’s founder Maggie here: Instagram, Twitter, Facebook, and Pinterest.

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  • Tessa Luedtke

    homemade pickles!!!!

  • Peggy Witter

    The very first thing I every canned was as a young newlywed hundreds of miles away from family. It was my grandma’s lime pickles. I’ve since seen the recipe called southern limed sweet pickles but growing up we just called them lime pickles and ate them by the jar. I had no idea how labor intensive they were and truly what a labor of love! It was a daunting task but one I continue to this day 26 years later.

  • Alison

    spicy homemade pickles were my first pickling experience and are still in regular rotation and planning to add pickled veg too. and now maybe ginger!!

  • Lauren

    The first thing I ever made was pickles with my grandpa with cucumbers from his garden. One of my favorite memories.

  • EdyeNicolesMakeup

    I’d love to preserve peaches for the first time. My grandma has done it before and I’d love to try.

    Email: mia2009(at)comcast(dot)net

  • Renee

    Blueberry jam was my first preserve. I still love to make several jars every summer.

  • Julia in Byron

    First: strawberry jam
    Next: pickled ginger, for sure!

  • Pacience Smith

    peach jalapeno pepper jelly! it’s still my “go to” for holiday gift giving.

  • Susan Huff

    I love ginger, I used it AND fennel with my pears to can for the end of season – WINNER -can use for soup, bar b q sauce and well – JAM!!!

  • Csaugy

    My first was tomatoes and tomato jam!!!!!

  • Jennifer Essad

    tart cherries, with my mom back in the 80’s

  • Cindy

    First thing I canned was tomatoes.

  • manda

    I helped my grandma with jelly and pickles every summer

  • Sonya_Morris

    The first thing I ever canned was green beans.

  • ES

    I’d love to preserve strawberries

  • Heather Hionides

    The first thing I ever learned to can was Hot Hungarian Wax Peppers. Grandma Helen and I with yellow dish gloves, stuffing cut up hot peppers in jars. This is a memory I will always cherish and the only way I will eat a ham sandwich, with a pile of hot, tart, garlicky pickled peppers.

  • Joan Kubes

    The first thing I ever canned was my home grown tomatoes. I also make my own pickled ginger- so good! These days I do a lot of canning and would love to own this book and the extra supplies!

  • Joan Kubes

    I follow and shared on Pinterest

  • Joan Kubes

    I followed on instagram but I’m sorry I do not know how to share on there 🙁

  • jea smith

    The first thing I ever preserved was jam.

  • Judith

    yum! i’ve preserved lemon peels

  • Amy

    I make refridgerator zucchini pickles, and I’d love to expand my repertoire.

  • Melissa Longnecker

    My first canning project was my grandmother’s vegetable soup.

  • Gina F

    I’ll make pickle jalapeños ! Thanks…gianF

  • Ellie

    The first thing I ever pickled were pickles using my grandma’s recipe, taught to me by my mom. We now pickle together every summer and keep a journal chronicling how many jars and cost of supplies. It’s interesting going back to see how things change from year to year.

  • Jenn C

    I’ve never preserved anything before but this recipe for ginger will be what gets me to start!

  • Taylor Closet

    The first thing I ever canned was plum jelly. I watched my mother and finally got the nerves to do it for myself.
    following fb Taylor Closet, twitter @closet_tay pinterest taylorcloset and instagram @closettaylor

  • Jill Pettis

    It’s been so long, I don’t remember but I’m pretty sure my first canning was jelly.

  • Steph

    My first preserved was Moroccan lemons

  • Annette

    I’d love to preserve figs. My mother and grandmother always did it and I miss the taste of this on my toast.

  • cezovski

    I have not preserved anything yet; I’d like to try preserving pickled jalapenos (if that’s possible) and dill pickles
    Digicats {at} Sbcglobal {dot} Net

  • cezovski

    I follow on Twitter as @MsCarolsueA

  • cezovski

    I follow on Pinterest as @Cezovski9

  • cezovski

    I follow on Instagram as @Cezovski9

  • cezovski

    I follow (like) you on Facebook as Carolsue Anderson

  • Kerrie smith

    The first thing I ever Canned was stuffed cherry peppers !!!!

    Happy fall!!
    Kerrie :)))

  • The first thing I ever preserved was carrots. I lacto-fermented them and it was such a cool experience. I would love this book! Thanks for the chance.

  • Romie

    Cucumbers from our garden with a Sichuan peppercorn kick!
    I’m hoping to expand into making my own kimchi and jams!