Pickled Ginger Recipe© Copyright 2017. All rights reserved and enforced
It's so easy to make your own pickled ginger!
Estimated Prep Time: 10 minutes
Estimated Cooking Time: 10 minutes
While the ginger is draining, take the saucepan and mix the sugar and vinegar in it. Bring to a boil, stirring to make sure the sugar dissolves. Bring just to a boil, then remove from stove and let cool.
Place the ginger in a sterilized jar and pour the cooled vinegar over it. Place the lid on the jar, and let sit for about a week first before using it so that the flavour develops.
Will keep in the refrigerator for over a month. Will turn a pale pink as it ages.
Recipe notesThe ginger root should be large enough to give you one cup of shaved ginger (4 oz / 100g)
To shave the ginger: first scrub it like a potato. Then with a vegetable peeler first peel the skin off, then cut it in very thin slices (or "shavings") anywhere from 1/2 " to 2" (1 to 5 cm) long.
The story behind this recipe...
- Pickled Ginger is thin slices of ginger that are pickled in a vinegar or a brine. It is a common Japanese condiment.Read more >>>
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