HOMEMADE PICKLED GINGER (GARI) RECIPE | ALLRECIPES
Provided by: Phoena
Total time: 45 minutes
Prep time: 40 minutes
Cook time: 5 minutes
Yield: 1 1/2 cups
|8 ounces fresh young ginger root, peeled|
|1 ½ teaspoons sea salt|
|1 cup rice vinegar|
|⅓ cup white sugar|
- Cut ginger into chunks. Place in a bowl, sprinkle with sea salt, and stir to coat. Let stand for about 30 minutes, then transfer to a clean lidded jar.
- Stir together rice vinegar and sugar in a saucepan until sugar has dissolved. Bring to a boil, then pour the boiling liquid over ginger root pieces in the jar.
- Allow the mixture to cool, then seal the jar. After a few minutes, the liquid may change to a slightly pinkish color; don’t be alarmed. Store in the refrigerator for at least 1 week.
- Cut pieces of ginger into paper-thin slices for serving.
Calories 13.7 calories, CarbohydrateContent 3.3 g, FatContent 0.1 g, FiberContent 0.1 g, ProteinContent 0.1 g, SodiumContent 83.4 mg, SugarContent 2.2 g
HOW TO MAKE PICKLED GINGER
Provided by: THEPIONEERWOMAN.COM
Categories: main dish,side dish
Total time: 2 hours 10 minutes
Prep time: 2 hours
Cook time: 10 minutes
Yield: 16 servings
|8 oz. weight Fresh Ginger Root, Peeled|
|1 c. Rice Vinegar|
|3/4 c. Granulated Sugar|
|1/4 c. Water|
|1 1/2 tsp. Salt|
- Peel the ginger and slice into paper-thin strips with a mandoline slicer. Pack the ginger strips into a container with a tight lid, or multiple containers. Pour the vinegar, sugar, water and salt into a small saucepan. Bring the mixture to a boil, then immediately pour the liquid over the ginger strips. Place the lid on the container and place in the refrigerator. Refrigerate the pickled ginger for at least 2 hours, and up to 2 days. The longer the better! Makes approximately 2 cups pickled ginger, drained.
QUICK PICKLED GINGER RECIPE – NYT COOKING
Provided by: David Tanis
Total time: 1 hours
Yield: About 2 ounces
|1 three-inch piece ginger, peeled and sliced very thin|
|1 red radish, sliced or 1 slice red beet, optional, for color|
|1 teaspoon salt|
|1 tablespoon sugar|
|3 tablespoons rice vinegar|
- 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.
@context http//schema.org, Calories 53, UnsaturatedFatContent 0 grams, CarbohydrateContent 12 grams, FatContent 0 grams, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 0 grams, SodiumContent 150 milligrams, SugarContent 7 grams
QUICK PICKLED GINGER RECIPE – FOOD.COM
Total time: 1 hours
Prep time: 15 minutes
Cook time: 45 minutes
Yield: 1 cup
|2 -4 ounces fresh ginger|
|1 teaspoon salt|
|1 teaspoon sugar|
|2 tablespoons rice vinegar|
|1 tablespoon water|
- 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.
Calories 61.6, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 2333.2, CarbohydrateContent 14.3, FiberContent 1.1, SugarContent 5.2, ProteinContent 1
HOMEMADE PICKLED GINGER | LOVE AND OLIVE OIL
Provided by: Love and Olive Oil
Total time: 24 hours
Prep time: 30 minutes
Cook time: 15 minutes
Yield: 1 pint
|8 ounces (1/2 pound) fresh baby ginger|
|1 cup unseasoned rice vinegar|
|1/4 cup sugar (or more to taste)|
|1 teaspoon kosher salt|
- Wash and scrub ginger well to remove any remaining bits of dirt or soil. Use a spoon to scrape off any thick or papery bits of skin. If using mature ginger, you will want to fully peel it.Thinly slice ginger across the grain using a vegetable peeler or mandoline (please watch your fingers)! You want the ginger to be as paper thin as possible, and I found the peeler to be the most effective way to do this.Place sliced ginger in a bowl. Pour 2 cups of boiling water over ginger and let sit for 5 minutes. If using mature ginger, you might want to blanch the ginger in a pot of boiling water for 5 to 10 minutes to soften it further.Drain well, then pack ginger into one pint jar or two half-pint (8 oz) mason jars. Be sure jars are thoroughly washed or, even better, sanitized in boiling water prior to using.In a saucepan, bring vinegar, sugar, and salt to a simmer, stirring until sugar is completely dissolved.Pour hot liquid over ginger in jars. Secure lids and allow the jars to cool to room temperature, then refrigerate. The pickled ginger, which is ready to eat after several hours, will keep in the refrigerator for up to six months.