PICKLED VEGETABLES WITH GINGER
Provided by Food Network Kitchen
Categories side-dish
Time 8h10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Bring 1 cup each cider vinegar and water, 1/4 cup sugar, 2 tablespoons kosher salt, 4 slices fresh ginger, 1 crushed garlic clove and 1 teaspoon peppercorns to a boil in a saucepan. Pour over 2 sliced Persian cucumbers, 1 sliced red bell pepper and 2 small sliced carrots. Let cool. Cover and refrigerate at least 8 hours or overnight.
GINGERY SWEET PICKLED VEGETABLES
Provided by Linda Ziedrich
Categories Ginger Onion Vegetable Side Cucumber Bell Pepper Carrot Summer Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 quarts
Number Of Ingredients 10
Steps:
- Gently wash the cucumbers, and cut them into 1-inch lengths, discarding a thin slice from each end. Toss the cucumbers with 1/2 teaspoon salt in a bowl. Let the cucumbers stand for 1 to 2 hours.
- In a large nonreactive saucepan, bring to a boil the ginger, chile peppers, vinegar, water, sugar, and remaining 1/2 teaspoon salt, stirring to dissolve the sugar and salt. Remove the pot from the heat, and add the carrots. Let the mixture cool.
- Drain and rinse the cucumbers, and drain them again. Add the cucumbers, pepper, and onion to the saucepan. Mix well, then transfer the vegetables and liquid to a 2-quart jar. Cover the jar with a nonreactive cap, and refrigerate it.
- The pickles will be ready to eat after about 3 days. Refrigerated, they will keep for at least 2 months.
SWEET PICKLED GARDEN VEGETABLES
I love the pickled vegetables from the grocery store and this recipe sounds even better. This recipe comes from The New Polish Cuisine by Chef Michael J. Baruch and it is in the savory salad section.
Provided by lauralie41
Categories Lunch/Snacks
Time 30m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Using a glass bowl combine water, vinegar, sugar, sea salt, pickling spice, and peppercorns until well mixed.
- Wash and dry vegetables, than cut into florets. In another glass bowl place the vegetables and dill, then pour all the brine over them.
- Cover with plastic wrap and refrigerate for 3 to 4 days before serving.
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
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