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    You are in: Home / Recipes / Pickled Ginger Recipe
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    Pickled Ginger

    Pickled Ginger. Photo by **Tinkerbell**

    1/2 Photos of Pickled Ginger

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    Total Time:

    Prep Time:

    Cook Time:

    12 hrs 15 mins

    15 mins

    12 hrs

    Sharon123's Note:

    Adapted from East Meets West With Ming Tsai! Love it! Cook time is chill time.

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    Units: US | Metric


    1. 1
      Combine everything but ginger in a saucepan and bring to a boil.
    2. 2
      Add ginger and turn heat down to a simmer for 1/2 an hour.
    3. 3
      Take off heat and let stand until cool, about 1 hour.
    4. 4
      Place in a jar and refrigerate overnight.
    5. 5
      Will keep for up to 1 month. Enjoy!

    Ratings & Reviews:

    • on October 02, 2009


      Absolutely LOVE this recipe! My mom went on a cruise & was given some pale pink ginger to eat for seasickness. I figured it had to be pickled with beets. I found this recipe in Ming Tsai's page of Food Network & then looked for it here. It just happened that the Think Pink tags were about to start, so I saved this recipe. I made a half recipe, as I'm the only one in my house that will eat it, but I'm eating it like candy! The stem of the chili arbol (thai bird chile) came off while boiling, so the end result is quite hot, but that's one of the best things about it. The color is a beautiful magenta that I really tried to capture in the photos. Thanks for posting this recipe, Sharon! Made for Breast Cancer Awareness Think Pink tag game, Oct 2009.

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    Nutritional Facts for Pickled Ginger

    Serving Size: 1 (33 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 58.6
    Calories from Fat 2
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 590.6 mg
    Total Carbohydrate 14.5 g
    Dietary Fiber 1.6 g
    Sugars 9.0 g
    Protein 0.8 g

    The following items or measurements are not included:

    rice wine vinegar

    bird chiles

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