Japanese Pickled Ginger-canning recipe

Soak ginger slivers in ice water, covered for 12 hours.

Drain.

In a small stainless or enamel saucepan combine vinegar, honey and miso.

Bring to a boil.

Pack drained ginger into 2 half pint jars.

Pour hot liquid over ginger, leaving 1/2 inch head space.

Seal and process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.

See altitude chart for higher altitudes.