too much salt in pickled ginger

veetaOctober 8, 2013

So, I was distracted when making pickled ginger (the Linda Z. refrigerator pickle), and I put 1 tablespoon instead of 1 teaspoon of salt. I had no more rice vinegar, so I left it until the next day, when I purchased more and diluted the batch to the correct proportions. One day later, it is still awfully salty--do you think it will tame a bit with time, or the the ginger effectively "soak up" the salt the fist night?
I don't know if this is answerable, but I figure if nothing else, it is a good reminder to pat attention!
I use this as a salad, not a condiment, so I am hoping it will be saved, and that uber fresh ginger from the farmers' market is not cheap! Do you think I could briefly blanch it when I get ready to eat it, and that would temper the salt?

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readinglady(z8 OR)

It may mellow a bit, but over-salty pickles of any sort can always be leached in fresh water after opening. So you could take a serving of pickled ginger and soak it in one or more waters until you achieve the desired saltiness.

Pre-measuring and laying out all the ingredients (i.e. mise en place) can really help when you're tired or just doing a lot of things at once and at risk of distraction. I am one of those who hates company in the kitchen while I'm canning for just this reason.


    Bookmark   October 8, 2013 at 7:04PM
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thanks, carol--good to know I can give it a good rinse or soak and enjoy my ginger salad.

    Bookmark   October 9, 2013 at 12:08PM
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seysonn(8a WA/HZ 1)

I pickle ginger (sliced thins) in vinegar. Taste great and never a need to seal, can, or refrigerate.

    Bookmark   October 9, 2013 at 9:34PM
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