GINGERY QUICK PICKLES
Fresh ginger and lime team up with mildly flavored rice wine vinegar to form a no-cook brine that packs big flavor into everyday cucumbers. Justin Chapple recommends unseasoned rice vinegar so you can control the sweetness. If you can only find seasoned rice vinegar, simply omit the sugar called for in the recipe.
Provided by Justin Chapple
Categories side-dish
Time 6h10m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Stuff the cucumbers, ginger and lime into a 1-quart glass or plastic jar with a tight-fitting lid.
- In another 1-quart jar, combine the vinegar, water, salt, sugar and coriander. Close the jar and shake vigorously until the salt and sugar dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.
HOMEMADE PICKLED GINGER (GARI)
Pickled ginger is called gari or amazu shoga in Japanese. It's served with sushi or sashimi and eaten between different kinds of sushi. It helps to clean your taste buds and enhance the flavors. It's also great with Century Eggs - a Chinese delicacy. You can find prepared pickled ginger in pink or white at most Asian markets but I preferred to make my own and share with family and friends.
Provided by Phoena
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 45m
Yield 32
Number Of Ingredients 4
Steps:
- Cut the ginger into chunks and place them into a bowl. Sprinkle with sea salt, stir to coat and let stand for about 30 minutes. Transfer the ginger to a clean jar.
- In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. Bring to a boil, then pour the boiling liquid over the ginger root pieces in the jar.
- Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week. You will see that the liquid will change to slightly pinkish in few minutes. Don't be alarmed because it's the reaction of rice vinegar that causes the change. Only quality rice vinegar can do that! Some commercial pickled ginger has red coloring added. Cut pieces of ginger into paper thin slices for serving.
Nutrition Facts : Calories 13.7 calories, Carbohydrate 3.3 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 83.4 mg, Sugar 2.2 g
QUICK PICKLED GINGER
Make and share this Quick Pickled Ginger recipe from Food.com.
Provided by Scarlett516
Categories Asian
Time 1h
Yield 1 cup
Number Of Ingredients 5
Steps:
- Peel the ginger and slice it thinly on a mandoline or grater.
- Sprinkle it with salt and let it sit for 30 minutes.
- Rinse the ginger and lightly dry it.
- Toss the ginger with the sugar, vinegar, and water.
- Let it sit for 15 minutes.
- Add more vinegar, salt, or sugar to taste, then serve.
GINGER-MISO CHICKEN WITH QUICK PICKLES
A handful of pantry ingredients, highlighted by miso makes for a full-flavored marinade sure to amplify the flavor of these chicken cutlets. Crunchy and refreshing quick pickles are perfect for brightening up this colorful grilled dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Make the chicken: Preheat a grill to medium high and oil the grates. Whisk the miso, mirin, rice vinegar, soy sauce, ginger and toasted sesame oil in a bowl.
- Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Marinate the chicken in the miso mixture while you make the quick pickles.
- Make the quick pickles: Combine the cucumbers, carrot, red onion and chile in a nonreactive bowl. In a small saucepan, heat the ginger, rice vinegar, sugar and 1 1/2 teaspoons kosher salt until the sugar and salt are dissolved. Pour over the vegetables and add 4 ice cubes. Refrigerate, stirring once or twice, until chilled, 30 minutes. Drain.
- Season the chicken with salt and pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
- Top the chicken with the quick pickles.
PICKLED GINGER
Steps:
- Combine everything but ginger in a saucepan and bring to a boil. Add ginger and turn heat down to a simmer for 1/2 an hour. Pull off heat and let stand until cool, about 1 hour. Place in jar and refrigerate overnight. Will keep for 1 month.
QUICK PICKLED GINGER
Steps:
- Put all the ingredients in a small jar and stir. Make sure the ginger is submerged. Leave at room temperature for 1 hour. Discard the radish or beet. The ginger may be refrigerated for up to 2 weeks.
Nutrition Facts : @context http, Calories 53, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 150 milligrams, Sugar 7 grams
GINGERY PICKLED CARROT COINS
Fresh carrot coins are pickled in a sweet and sour blend with sliced ginger in this recipe that's great served as a side or condiment.
Provided by Marisa McClellan
Time 45m
Yield 24
Number Of Ingredients 6
Steps:
- Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
- Combine vinegar, water, honey, and pickling salt in a saucepan and bring to a boil.
- Working with one jar at a time, remove empty jars from canning pot and add 1/3 of the ginger to each. Pack carrots into jars, leaving 1/2 inch for headspace.
- Slowly pour hot brine over carrots, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional carrots if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from top.
- Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
- Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.
Nutrition Facts : Calories 30.8 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.4 g, Sodium 609.3 mg, Sugar 4.8 g
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