1/2 Photos of Pickled Ginger
recipe by Chefs Anne and David Gingrass, tweaked by me. I know it's so easy to go and buy pickled ginger. But when I have a client that gives me so much fresh I just had to find a recipe! You can use all rice wine vinegar. Modern scientific research has revealed that ginger possesses numerous therapeutic properties including antioxidant effects, an ability to inhibit the formation of inflammatory compounds, and direct anti-inflammatory effects.
My Private Note
Units: US | Metric
- 1Peel ginger and slice very thin on a slicer with the grain.
- 2Bring a pot of water to a boil then pour over the ginger and allow to stand for 10 minutes off of the heat.
- 3Drain the water.
- 4Combine all other ingredients and bring to a boil.
- 5Remove from the fire and add the ginger.
- 6Allow to sit at room temperature until cool and then refrigerate.
- 7Keeps for more than a month if covered tightly.
- 8The juice is very good to use for vinaigrette's and marinades.
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Nutritional Facts for Pickled Ginger
Serving Size: 1 (21 g)
Servings Per Recipe: 32
- Amount Per Serving
- % Daily Value
- Calories 66.0
- Calories from Fat 5
- Total Fat 0.6 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 440.0 mg
- Total Carbohydrate 14.8 g
- Dietary Fiber 2.0 g
- Sugars 5.1 g
- Protein 1.2 g
The following items or measurements are not included:
rice wine vinegar