Prep 15 mins
Cook 5 mins
This is a little different than my other pickled ginger recipe. Adapted from the China Moon Cookbook!
- Cover ginger with boiling water. Let stand 2 minutes, then drain in colander. Put the ginger in a large, clean glass jar or plastic container.
- Combine the remaining ingredients in a non-reactive pot. Stir over medium heat until the sugar and salt dissolve. Pour over ginger.
- Let cool completely, then cover and chill in refrigerator for at least 24 hours before using. Enjoy!
- The thin slices of ginger make a good addition to plates of grilled meat, fish, or poultry. Minced or julienned, they are good added to sauces and marinades. The juice can be used in hot and cold sauces, spring roll dips, and salad dressings. You will get 3/4 cup ginger and about 2 cups juice.
This is a staple in my pantry , I make it when ginger is young and fresh and I frequently make more than I need because I use the "juice" to make a delicious asian style vinaigrette.
I have made this, but will not award my stars until I use it with Chinese or Sushi in the New Year! However, I am sure this will be superb - it was easy to make and the smell is wonderful already. The recipe is well written and very easy to follow, and the ingredients are inspirational! I used just under 1/2 lb of fresh ginger, and adjusted the liquids, salt and sugar accordingly. Thanks Sharon for posting this pickled ginger; ginger is one of my favourite flavours, and I cannot wait to try this out. Stars and photos to follow. Posted 31/12/07 and made for PRMR Tag Game. FT:-) I forgot to come back and rate this! I used this in several Chinese dishes and the flavour and more importantly the texture was excellent. Since I made my first batch, I have made at least 3 more batches, as I am a ginger nut! I will try to post photos next time.