Quick Pickled Ginger Recipes

QUICK PICKLED GINGER

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.

HOMEMADE PICKLED GINGER (GARI)

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.

EASY PICKLED GINGER (GARI)

Steps:

• Sterilise the jar or jars you'll be using to store the ginger.Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts. Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes.
• Using a spoon, peel the ginger. Remove any brown spots left on ginger.
• Using a vegetable peeler or mandolin on a super-thin setting, slice pieces of ginger.
• Put salt on ginger, stir and allow to sit for 5 minutes.
• Pour boiling water on the ginger (just enough to cover) and sit for a further 2 minutes.
• Drain water, and squeeze excess liquid from the ginger. Set the ginger aside to drain further on some paper towel.
• Prepare your pickling liquid by placing the water, rice wine vinegar and sugar in a non-reactive saucepan.On a medium heat, stir to dissolve the sugar. Increase heat, and boil for 30 seconds.
• Place your ginger pieces into the sterilised jars.Pour the pickling liquid on top.
• Seal the jar, and allow to cool on your kitchen bench for 30 minutes, before placing in the refrigerator.Can be eaten once cooled, but I prefer to enjoy about 24 hours after preparing to let the flavours develop.

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.

PICKLED GINGER

Steps:

• Peel and thinly slice a 4-inch piece of ginger; put in a small jar. Pierce 1 or 2 Thai chiles with the tip of a knife; add to the jar. Bring 1/2 cup each rice vinegar and water, 2 tablespoons sugar, 1 teaspoon kosher salt and 2 star anise pods to a simmer in a saucepan; cook 5 minutes, then pour over the ginger and let cool slightly. Cover and refrigerate overnight or up to 2 weeks.

QUICK PICKLED CUCUMBER AND GINGER

Steps:

• Mix water, vinegar and sugar in a bowl until the sugar has dissolved.
• Mix in the cucumber, ginger and onion.
• Refrigerate for several hours until ready to serve.

INSTANT PICKLED CARROT WITH GINGER

Steps:

• In a medium bowl, combine all ingredients; toss thoroughly.
• Transfer mixture to a clean jar; it is ready to eat right away. Pickles keep at room temperature for 1 week, or refrigerated for 2 weeks.