Pickled Ginger Recipe
This pickled ginger recipe offers a tangy and refreshing condiment that pairs well with sushi and other dishes. The process involves peeling, salting, blanching, and soaking ginger in a sweet and sour vinegar mixture, resulting in a vibrant and flavorful addition to your meals.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 8 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 3–4 ginger roots, young or regular
- 2 1/2 teaspoons salt, divided
- 1 cup rice vinegar
- 1/2 cup + 2 tablespoons sugar
Instructions
- Peel the ginger using a spoon or peeler, then slice it thinly with a knife or mandolin.
- Sprinkle 2 teaspoons of salt over the sliced ginger, mix well, and let it sit for 15-20 minutes.
- Blanch the ginger in boiling water for 2-3 minutes, then drain and cool, squeezing out excess water.
- In a saucepan, combine rice vinegar, sugar, and 1/2 teaspoon of salt. Bring to a boil until sugar dissolves, then cool slightly.
- Place the blanched ginger in a sterilized jar and pour the cooled vinegar mixture over it. Cool completely and seal the jar.
- Refrigerate for at least one day before consuming.
Nutrition
- Calories: 120
- Sugar: 29g
- Sodium: 580mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg