Quick Pickled Ginger Food

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HOMEMADE PICKLED GINGER (GARI)



Homemade Pickled Ginger (Gari) image

Pickled ginger is called gari or amazu shoga in Japanese. It's served with sushi or sashimi and eaten between different kinds of sushi. It helps to clean your taste buds and enhance the flavors. It's also great with Century Eggs - a Chinese delicacy. You can find prepared pickled ginger in pink or white at most Asian markets but I preferred to make my own and share with family and friends.

Provided by Phoena

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 45m

Yield 32

Number Of Ingredients 4

8 ounces fresh young ginger root, peeled
1 ½ teaspoons sea salt
1 cup rice vinegar
⅓ cup white sugar

Steps:

  • Cut the ginger into chunks and place them into a bowl. Sprinkle with sea salt, stir to coat and let stand for about 30 minutes. Transfer the ginger to a clean jar.
  • In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. Bring to a boil, then pour the boiling liquid over the ginger root pieces in the jar.
  • Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week. You will see that the liquid will change to slightly pinkish in few minutes. Don't be alarmed because it's the reaction of rice vinegar that causes the change. Only quality rice vinegar can do that! Some commercial pickled ginger has red coloring added. Cut pieces of ginger into paper thin slices for serving.

Nutrition Facts : Calories 13.7 calories, Carbohydrate 3.3 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 83.4 mg, Sugar 2.2 g

QUICK PICKLED GINGER



Quick Pickled Ginger image

Make and share this Quick Pickled Ginger recipe from Food.com.

Provided by Scarlett516

Categories     Asian

Time 1h

Yield 1 cup

Number Of Ingredients 5

2 -4 ounces fresh ginger
1 teaspoon salt
1 teaspoon sugar
2 tablespoons rice vinegar
1 tablespoon water

Steps:

  • Peel the ginger and slice it thinly on a mandoline or grater.
  • Sprinkle it with salt and let it sit for 30 minutes.
  • Rinse the ginger and lightly dry it.
  • Toss the ginger with the sugar, vinegar, and water.
  • Let it sit for 15 minutes.
  • Add more vinegar, salt, or sugar to taste, then serve.

QUICK PICKLED GINGER



Quick Pickled Ginger image

Provided by David Tanis

Categories     condiments

Time 1h

Yield About 2 ounces

Number Of Ingredients 5

1 three-inch piece ginger, peeled and sliced very thin
1 red radish, sliced or 1 slice red beet, optional, for color
1 teaspoon salt
1 tablespoon sugar
3 tablespoons rice vinegar

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, Calories 53, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 150 milligrams, Sugar 7 grams

PICKLED GINGER



Pickled Ginger image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 0

Steps:

  • Peel and thinly slice a 4-inch piece of ginger; put in a small jar. Pierce 1 or 2 Thai chiles with the tip of a knife; add to the jar. Bring 1/2 cup each rice vinegar and water, 2 tablespoons sugar, 1 teaspoon kosher salt and 2 star anise pods to a simmer in a saucepan; cook 5 minutes, then pour over the ginger and let cool slightly. Cover and refrigerate overnight or up to 2 weeks.

PICKLED GINGER



Pickled Ginger image

Provided by Ming Tsai

Categories     condiment

Time 12h15m

Yield 12 servings

Number Of Ingredients 8

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 white peppercorns
2 Thai bird chiles
2 cups ginger slices, peeled (1/8-inch thick)

Steps:

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

QUICK PICKLED CUCUMBER AND GINGER



Quick Pickled Cucumber and Ginger image

Make and share this Quick Pickled Cucumber and Ginger recipe from Food.com.

Provided by Punky Julster

Categories     Vegetable

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 6

1/3 cup water
1 cup sugar
1/2 cup vinegar
1 cucumber, finely sliced
1 teaspoon fresh ginger
1 yellow onion, finely chopped or sliced

Steps:

  • Mix water, vinegar and sugar in a bowl until the sugar has dissolved.
  • Mix in the cucumber, ginger and onion.
  • Refrigerate for several hours until ready to serve.

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