Condiments
Pickled Ginger
Prep Time
15 min
Cook Time
30 min
Servings
4
Calories
150
A delicious Condiments recipe from the FatFree archive.
Ingredients
Japanese Rosy Pickled Ginger (Gari)
(Originally from the _Washington Post_ Food Section)
1 pound unpeeled baby ginger (in oriental groceries) or peeled regular ginger
(Note: regular ginger tends to be stronger and tougher, but works
quite well anyway)
Peel (if necessary), rinse, and pat dry.
Put in a bowl and coat with about a heaping tablespoon of salt
(preferably the pickling variety). Set in a cool place for 24 hours.
(24 hours later:)
1/2 cup sugar
2 cups rice vinegar (unseasoned light)
1 cup less 2 tablespoons water
(Originally from the _Washington Post_ Food Section)
1 pound unpeeled baby ginger (in oriental groceries) or peeled regular ginger
(Note: regular ginger tends to be stronger and tougher, but works
quite well anyway)
Peel (if necessary), rinse, and pat dry.
Put in a bowl and coat with about a heaping tablespoon of salt
(preferably the pickling variety). Set in a cool place for 24 hours.
(24 hours later:)
1/2 cup sugar
2 cups rice vinegar (unseasoned light)
1 cup less 2 tablespoons water
Instructions
Dissolve sugar in rice vinegar and water. Put into a 6-cup resealable
glass jar (I use the kind with the lever-action wire closure and rubber
seal ring). Rinse the salt off the ginger and pat dry. Put ginger into
vinegar/sugar solution. Close jar and refrigerate at least a week.
The vinegar will turn the ginger a rosy pink. Just before serving, slice
thinly with the grain.
You can keep a jar of this going indefinitely by replenishing the ginger
and vinegar/sugar solution as it is used.
glass jar (I use the kind with the lever-action wire closure and rubber
seal ring). Rinse the salt off the ginger and pat dry. Put ginger into
vinegar/sugar solution. Close jar and refrigerate at least a week.
The vinegar will turn the ginger a rosy pink. Just before serving, slice
thinly with the grain.
You can keep a jar of this going indefinitely by replenishing the ginger
and vinegar/sugar solution as it is used.
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Nutrition Facts
Per Serving (4 servings)| Calories | 150 |
| Protein | 3,00 g |
| Carbohydrates | 25,00 g |
| Fat | 2,00 g |
Category
CondimentsRelated Recipes
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