Pickled Ginger
photo by Rita1652
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
32
ingredients
- 453.59 g fresh young ginger, peeled, sliced very thin
- 473.18 ml rice wine vinegar
- 59.14 ml champagne vinegar
- 59.14 ml cider vinegar
- 177.44 ml sugar
- 29.58 ml kosher salt
- 8-10 red shiso leaves (i used the Shiso Beefsteak) (optional)
directions
- Peel ginger and slice very thin on a slicer with the grain.
- Bring a pot of water to a boil then pour over the ginger and allow to stand for 10 minutes off of the heat.
- Drain the water.
- Combine all other ingredients and bring to a boil.
- Remove from the fire and add the ginger.
- Allow to sit at room temperature until cool and then refrigerate.
- Keeps for more than a month if covered tightly.
- The juice is very good to use for vinaigrette's and marinades.
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey