PICKLED GINGER JAR RECIPES
PICKLED GINGER RECIPE - FOOD.COM
This is a great palate cleanser to enjoy every bit especially when sampling different types of sushi or sashimi... VIDEO https://www.youtube.com/watch?v=pT1228jF3PQ
Total Time 13 minutes
Prep Time 5 minutes
Cook Time 8 minutes
Yield 2 jars 250 ml
Number Of Ingredients 5
Steps:
- Using a mandolin, carefully slice ginger (paper thin) and then radishes; place radish slices in jars and set aside. Place sliced ginger in a pot of boiling water and process for 7 to 8 minutes. Drain well before sprinkling with salt; let it sit for 30 minutes. Dry the slices with paper towels before transferring them to the jars with radishes.
- In a small pot over medium heat, combine rice vinegar with granulated sugar; stir until sugar dissolved. Increase the heat to medium-high and bring vinegar mixture to a boil. Pour immediately over the ginger slices in the prepared jars.
- Let the jars cool, stirring occasionally without disturbing the radishes at the bottom. Close the lid and transfer to the fridge. About 8 to 12 hours later, remove the discolored radish slices from the jars and discard them. Place jars back in the refrigerator until ready to serve. It keeps for 2 months. Makes 2 -250 ml jars.
Nutrition Facts : Calories 509.5, FatContent 4.8, SaturatedFatContent 3, CholesterolContent 0, SodiumContent 1195.5, CarbohydrateContent 114.7, FiberContent 16.1, SugarContent 37.2, ProteinContent 10.2
JAPANESE PICKLED GINGER RECIPE - FOOD.COM
Great used to cleanse the palate while eating sushi. I happen to love it to eat along with my sushi :)
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 2 c.
Number Of Ingredients 4
Steps:
- Wash fresh ginger root and rub off skin.
- Slice the ginger thinly.
- Sprinkle salt on ginger.
- Leave salted ginger slices in a bowl for 1 hour.
- Dry the ginger slices with paper towels, and put them in a sterilized container/jar.
- Mix rice vinegar and sugar in a pan, and bring to a boil.
- Pour the hot mixture of vinegar and sugar over the ginger slices. Cool.
- The ginger will change color to light pink.
- Cover the jar, and store it in the refrigerator.
Nutrition Facts : Calories 1201.5, FatContent 3.4, SaturatedFatContent 0.9, CholesterolContent 0, SodiumContent 2391.6, CarbohydrateContent 280.8, FiberContent 9.1, SugarContent 207.7, ProteinContent 8.3
More about "pickled ginger jar recipes"
HOW TO MAKE PICKLED GINGER - THE PIONEER WOMAN
From thepioneerwoman.com
Total Time 2 hours 10 minutes
Category main dish, side dish
- 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.
PICKLED GINGER | RICARDO
From ricardocuisine.com
Reviews 5
Total Time 15 minutes
- Pickled Ginger
HOW TO MAKE PICKLED GINGER - THE PIONEER WOMAN
From thepioneerwoman.com
Total Time 2 hours 10 minutes
Category main dish, side dish
- 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.
JAPANESE PICKLED GINGER RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 1201.5 per serving
- Cover the jar, and store it in the refrigerator.
GINGERY PICKLED CARROT COINS | ALLRECIPES
From allrecipes.com
Total Time 45 minutes
Calories 30.8 calories per serving
- Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.
JAPANESE PICKLED GINGER (GARI) | ASIAN INSPIRATIONS
From asianinspirations.com.au
Reviews 4.5
Total Time 25S
Cuisine Japanese
- To Prep Scrape off the skin and brown spots on the ginger. Slice thinly using a peeler or a mandolin. Sprinkle ½ tsp salt (or to taste) over ginger slices, mix well and set aside for 10 mins. To Cook In a pot, bring water to the boil and add ginger to the pot to cook for 1-3 mins. If you prefer the ginger to be spicier, remove from pot after 1 min. Drain and sieve ginger slices. Lay them out in a single layer to cool. Squeeze excess water using your hands and transfer them into a sterilised jar. In a small pot, add rice vinegar, sugar and salt, and bring it to boil until the vinegar smell evaporates. Remove from heat and set aside to cool. Pour vinegar mixture into the jar, seal, let it cool and refrigerate. When it’s slightly cool, pour the vinegar mixture into the jar with sliced ginger. Close the lid, let cool completely and refrigerate. Gari can be stored in an airtight container in the refrigerator for up to 12 months.
PICKLED GINGER (SUSHI GINGER) RECIPE | CHEFDEHOME.COM
Homemade Pickled (Sushi) Ginger recipe. It needs only 5 ingredients to make pickled ginger at home with flavor just like pink ginger served with Sushi in Japanese Restaurants. Even better as home pickled ginger is free of preservatives and dyes. Make once, enjoy whole month! Gluten free, vegan, dairy free.
Sweet, tangy and slightly pink in color, pickled ginger is my favorite ask whenever I eat Sushi or dine in a Japanese Restaurant. In-fact one such Japanese place in Bay Area is my inspiration to share this recipe with you.
Are you ready for a fun weekend project? I also love pickled ginger stir-fried with spicy udon noodles. (hint hint)
Pickled Ginger
Pickled Sushi Ginger, also known as gari/shoga, is a popular Japanese condiment. Specially very commonly served as palate cleanser with Sushi. Whether you buy pre-packed Sushi from Whole Foods or dine in a fancy Sushi Restaurant, the side of sweet pickled ginger is quintessential.
On contrary to store-bought sushi ginger, homemade pickled ginger is pale-pink in color. The store bought ginger's color is enhanced with dyes where homemade version is pale pink due to natural reaction with rice vinegar.
Pickled Ginger is easy to prepare and often served with noodles, rice and sushi. In-fact, it is used heavily in both Chinese and Japanese cuisine. Along with delicious taste, ginger also believed to aid digestion. In my home, it find ways to salads, noodles, spicy fried rice, and of course sushi.
I love to top every sushi roll with pinch of wasabi, a slice of pickled ginger with a drop of soy sauce. Such a delightful combination of sweet, spicy and umami. Craving Sushi? ;-) Ditto!
Let's make pickled ginger today. I have plans to also share my homemade sushi recipe with you.
What Do You Need To Make Pickled Ginger
Here are the 5 (easy to find) ingredients to make Pickled Ginger at home:
- Young Non-Fibrous Ginger
- Rice Vinegar
- Sugar
- Salt
- Water
How simple is that?! Right?
What Ginger To Use for Pickled Ginger?
Buy non-fibrous fresh ginger root. Preferably young ginger. (Also known as baby ginger.) Available in most Asian Stores. It is easy to spot a young ginger root. Simply look at the skin. Skin of young ginger has shades of pink, is opaque, thin and so delicate that you can simply rub it off.
Young Ginger is good for pickling because it has wonderful non-fibrous texture. Once pickled, ginger stays crunchy yet gets so delicate that it melts in mouth.
Young ginger is not that spicy and potent as mature ginger. Also, pickling ingredients i.e. Rice vinegar, salt and sugar, further draw out most heat and spicy-ness out of the young ginger. Resulting pickled ginger is sweet, crunchy and as I said, melts in mouth.
You can also use galangal for this recipe.
TIP: In Autumn season (ginger season) you may also find ginger sold in regular produce stores very fresh, less fibrous and totally fine for this pickle.
Pink Ginger
The natural pink color in pickled ginger is very light pale pink (as you can see in the pictures.) Ginger turns naturally light pink when comes in contact with Vinegar or Rice Wine. It's ok for young ginger to release it's pigments and it is safe to eat.
If you ever wonder how sometime Japanese pickled ginger is red rather than pink? The red color dye is added while pickling ginger to make it look bright pink-red and hence more appetizing. However, you will find pink ginger tastes same as red ginger. There is no difference in flavor.
If you ever get chance to find a Japanese food store. Look for fresh pickled ginger in their refrigerator section. They sell both yellow (light pink like this recipe) and deep pink red gingers called Yellow Gari Shoga and Pink/Red Gari Shoga respectively. I have bought both yellow and red pink ginger and found the flavor to be exactly same.
Pickled Ginger - Recipe Testing
When I planned to test pickled ginger recipe for blog... I tried various ways to make pickled ginger, all with different results. I'm sharing the best, my version of pickling method that convinced me on the flavor of pickle ginger.
There were a few winners in my testing. Picture below shows few good ways to pickle ginger. (No. 2, Sushi Ginger is my version of pickled ginger for this post.)
Quick Pickled Ginger
Picture (first from the top) is quick pickled ginger. It needs no cooking time. Only mix the pickling liquid, add to the sliced ginger and refrigerate for 30 minutes. Resulting pickled ginger is sweet, sour, has good crunch but is also sharp and spicy.
If you are ginger fan, this is the ginger recipe for you. To quick pickle ginger, follow the recipe same as described in the recipe card. Only don't cure ginger and no need to heat the liquid, add straight to the ginger and let sit for 30 minutes.
Quick pickled ginger is good to serve with fried rice, stir-fry with noodles or cook chicken.
Sushi Ginger
Sushi Ginger recipe (second picture from the top) is what I have shared in the recipe card. It needs some extra time as ginger is salted and cured to extract spicy-ness out.
To make sushi ginger, ginger is salted. Salting makes ginger sweat and releases the spicy-ness out. Next, pickling liquid is just heated to point until sugar and salt are fully dissolved (not boiled), then ginger is pickled in the liquid. Let ginger pickle come to room temperature and then refrigerate until ready to use.
You can start munching on pickled ginger once pickle cool down to room temperature. For the chilled (sweeter) sushi ginger like you get in sushi restaurants, refrigerate for at-least 30 minutes.
Note: Once at room temperature, if ginger tastes bit spicy. Don't worry. Let it sit in refrigerator for few hours, it will get better, perfectly sweet and less spicy.
Candied Ginger
This was an experiment gone side ways but made a delicious candied pickled ginger. This recipe requires cooking the fresh sliced ginger with pickling liquid for 30 minutes or until liquid thickens and sugar crystalize like candy. Good to top on salads or serve with meat.
This was a long due recipe. I'm so glad to finally share this with you.
Friends, don't shy from trying new things in the kitchen. This weekend, bring home some young ginger (or check above for my tips to find fresh ginger in local produce store.) I'm sure you will find remaining 4 ingredients in your pantry. Make some pickled ginger and enjoy sweet and sour condiment with your favorite meal. A jar of pickled ginger will keep for 1 month in refrigerator.
Happy Cooking! -Savita x
From chefdehome.com
Total Time 12 minutes
Category Ingredient, Condiment, Pickle
Cuisine Asian
Calories 26 calories per serving
- Once at room temperature, refrigerate until ready to use. See Note 4 and 5.
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