Toss into rice bowls, fresh sushi rolls or a salad for a burst of flavor!
I like to make this recipe in two half pints, so that I have the option for a fast host gift or potluck contribution.
- 1 Pound Fresh Ginger
- 1 Shallot
- 1/2 Cup Rice Vinegar
- 1/4 Cup White Vinegar
- 1 1/2 Cup Water
- 2 Tablespoons Honey
- 1 Tablespoon Canning and Pickling Salt
- 2 Spring Chive Blossoms (Optional)
- 2 Half Pint Mason Jars
Peel and cut ginger into thin ribbons or slices. Peel and thinly slice shallot. Place a whole chive blossom into the bottom of each jar. Pack sliced ginger and shallot slices into the jar, alternating between them. Set Aside.
In a thick bottomed sauce pan, combine rice vinegar, white vinegar, water, honey and salt. Heat over over medium high heat for about 5 minutes, stirring occasionally. Remove from heat once honey and salt has completely dissolved.
Pour enough brine into jars that everything is submerged. Cover, and leave on the counter overnight. Refrigerate for 1-2 months.