PINK PICKLED GINGER RECIPES

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HOW TO PICKLE GINGER - KITCHN



How To Pickle Ginger - Kitchn image

Provided by Meghan Splawn

Categories     Pickle    Snack    Condiment

Total Time 0S

Number Of Ingredients 6

12 ounces fresh ginger (about 2 large hands)
1 large red radish (optional)
1 1/2 tablespoons kosher salt
1/2 cup rice vinegar
1 cup water
1 1/2 tablespoons granulated sugar (optional)

Steps:

  • Prepare the jars: Wash the jar and lid with warm soapy water, rinse well, and dry before using.
  • Prepare the vegetables: Peel the ginger with a small spoon. Thinly slice on a mandoline or with a knife. Thinly slice the radish, if using.
  • Salt the ginger: Combine the ginger and salt in a small bowl. Set aside for 30 minutes.
  • Fill the jar: Put the radish, if using, into jar. Add the ginger and pack tightly.
  • Make the pickling brine: Combine the vinegar, water, and sugar in a small saucepan over high heat and bring to a boil, stirring to dissolve the sugar. Pour the brine over the ginger, filling the jar to within 1/2 inch of the top. You might not use all the brine.
  • Remove air bubbles: Gently tap the jar against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
  • Seal the jar: Seal the jar tightly.
  • Cool and refrigerate: Let the jar cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.

Nutrition Facts : SaturatedFatContent 0.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 30.3 g, SugarContent 2.9 g, ServingSize Serves 2, ProteinContent 3.1 g, FatContent 1.3 g, Calories 146 cal, SodiumContent 809.5 mg, FiberContent 3.4 g, CholesterolContent 0 mg

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