GINGER IN A PICKLE RECIPES
QUICK PICKLED GINGER RECIPE - NYT COOKING
Provided by David Tanis
Total Time 1 hours
Yield About 2 ounces
Number Of Ingredients 5
Steps:
- Put all the ingredients in a small jar and stir. Make sure the ginger is submerged. Leave at room temperature for 1 hour. Discard the radish or beet. The ginger may be refrigerated for up to 2 weeks.
Nutrition Facts : @context http//schema.org, Calories 53, UnsaturatedFatContent 0 grams, CarbohydrateContent 12 grams, FatContent 0 grams, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 0 grams, SodiumContent 150 milligrams, SugarContent 7 grams
HOW TO MAKE PICKLED GINGER - THE PIONEER WOMAN – RECIPES ...
Steps:
- Peel the ginger and slice into paper-thin strips with a mandoline slicer. Pack the ginger strips into a container with a tight lid, or multiple containers. Pour the vinegar, sugar, water and salt into a small saucepan. Bring the mixture to a boil, then immediately pour the liquid over the ginger strips. Place the lid on the container and place in the refrigerator. Refrigerate the pickled ginger for at least 2 hours, and up to 2 days. The longer the better! Makes approximately 2 cups pickled ginger, drained.
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