Pickled Ginger
Serves about 1/2 cup
Picked ginger, a staple of Japanese sushi restaurants, is easy and inexpensive to make at home. Select straight pieces of ginger for the easiest preparation. After peeling, use a vegetable peeler (parer) to make long, thin slices. Traditionally, pickled ginger is a pale pink color, which can be achieved by adding a small slice of raw red beet to the mixture or a teaspoon of Grenadine. The ginger needs to marinate for a week, so plan well in advance.
3/4 cup rice vinegar (unseasoned)
1/4 cup sugar
1/4 cup kosher salt
4 ounces fresh ginger, peeled and very thinly sliced
1 small slice of peeled red beet or 1 teaspoon Grenadine, for color (optional)
Combine the vinegar and sugar in a small pan and heat until the sugar is dissolved. Set aside.
Place 2 cups of water in a small pan and add the kosher salt. Bring the mixture to a boil and add the ginger slices. Cook for 2 minutes, then drain. Don't rinse the ginger.
Place the ginger slices in a sterilized jar and cover with the vinegar-sugar mixture. Cover with a lid, and refrigerate for 1 week before using. Picked ginger can be stored in the refrigerator for up to 3 months.
We don't have any photos for this recipe yet!
We don't have any videos for this recipe yet!
Leaf Rating:
You may also leave your personal review below!
