America’s Test Kitchen New Cookbook and Pickled Ginger

Details

Posted
38 Comments

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.

eatboutique_atk_pickledginger_4

***THE GIVEAWAY IS NOW CLOSED AND A WINNER HAS BEEN CHOSEN***

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

THE PRIZE:

  • 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.)

eatboutique_atk_pickledginger_3

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

Ingredients:

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

Directions:

  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–shop girl, writer, author, and creative business coach. After hosting pop-up markets for 25,000+ guests, Maggie is working to open her first permanent Eat Boutique–a food-retail concept space with a new way to the very best food–as well as coaching women in food to reach life and business goals. Her second cookbook, A New Way to Food: 100 Recipes to Encourage a Healthy Relationship with Food, Nourish Your Beautiful Body, and Celebrate Real Wellness for Life, will be published by Roost Books on February 5, 2019. 

Follow Maggie Battista here: InstagramTwitterFacebook, and Pinterest.

Comments