Pickled Ginger
- Total Time
- 15 minutes, plus 1 day's refrigeration
- Rating
- Comments
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Ingredients
- 1½pounds fresh ginger, peeled and sliced crosswise into paper-thin slices (about 4 cups)
- 1quart of unseasoned rice-wine vinegar (Marukan brand recommended)
- 1½cup quality cider vinegar
- ½cup quality distilled white vinegar
- 1½cups sugar
- ¼cup kosher salt
Nutritional analysis per serving (24 servings)
82 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 13 grams sugars; 1 gram protein; 234 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place sliced ginger in a large bowl and cover with boiling water. Let stand for two minutes, then drain. Place the ginger in a sterilized container.
- Step 2
Combine the remaining ingredients in a large, stainless-steel pot and stir over medium heat just until the sugar and salt dissolve. Pour over the ginger and let cool.
- Step 3
When the mixture is cool, cover and refrigerate for 24 hours before using. The pickled ginger will keep indefinitely, refrigerated.
Private Notes
Comments
Make 2 cups of pickling liquid, 1c white vinegar, 1/2 cup each of rice vinegar and apple cider vinegar. Air seal, and let sit in fridge for 6 weeks. made enough liquid to cover peeled ginger.
Make 2 cups of pickling liquid, 1c white vinegar, 1/2 cup each of rice vinegar and apple cider vinegar. Air seal, and let sit in fridge for 6 weeks. made enough liquid to cover peeled ginger.