Pickled Ginger
Published February 11, 1989
- Total Time
- 15 minutes, plus 1 day's refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 ½ pounds fresh ginger, peeled and sliced crosswise into paper-thin slices (about 4 cups)
1 quart of unseasoned rice-wine vinegar (Marukan brand recommended)
1 ½ cup quality cider vinegar
½ cup quality distilled white vinegar
1 ½ cups sugar
¼ cup kosher salt
Nutritional analysis per serving
18 grams carbs; 82 calories; 1 gram fiber; 234 milligrams sodium; 1 gram protein; 13 grams sugar
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.
Powered by
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.