Pickled Ginger

Submitted by Sharon123

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

 

• Ready In: 12hrs 15mins
• Ingredients: 8
• Serves: 12

ingredients

• 2 cups rice wine vinegar
• 1 tablespoon salt
• 1⁄2 cup sugar
• 1 small red beet, peeled and halved
• 2 bay leaves
• 1⁄2 tablespoon peppercorn (white or black)
• 2 thai bird chiles
• 2 cups fresh ginger, slices peeled (1/8-inch thick)

directions

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

Reviews

[IFortuna]

Very good recipe, however, it is easier and faster to use a Japanese pickle press (available on the net and rather inexpensive). Of course the press can be used to make Japanese pickles from cucumber and other veggies. This press is good when making eggplant Parmesan and removing moisture from firm tofu. The salted veggies, once rinsed, come out crispier than if just sliced and eaten. I mostly use cucumbers, Napa cabbage, bell peppers (red is nice) and kale or shiso leaves. Once I put them in a jar with some vinegar and water and refrigerate them, they are great. Because one would not use a lot of ginger when making this recipe with a press, one should put some celery or other coarsely cut veggie in the bottom in order to screw the top down to provide enough pressure. One may also want to put a small amount of honey or agave in with the finished product. It is a nice touch. : )

 

[Tinkerbell]

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.