HOMEMADE PICKLED GINGER (GARI)
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
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
GINGER-DILL PICKLES
Provided by Katherine Sacks
Categories Ginger Low Fat Kid-Friendly Low Cal Cucumber Healthy Vegan Dill Small Plates
Yield 8 cups
Number Of Ingredients 8
Steps:
- Bring ginger, garlic, vinegar, sugar, salt, coriander seeds, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
- Place cucumbers and dill in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over cucumbers and dill. Let cool to room temperature, then cover and chill at least 2 hours before serving.
GINGER PICKLES
This is an old timey ginger pickle..canning recipe. I wont say its the easiest in the world, but it makes very good pickles. I think the powdered lime is available most everywhere....Im sure the alum is. Hope ya'll like these....:-)
Provided by macy0611
Categories Lunch/Snacks
Time 10h
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Peel cukes and cut out seed.
- Cut into finger length strips.
- Soak for 12 hours in lime water (3 cups lime to 2 gal water).
- Wash and soak in alum water for 3 hours (1/2 cup powdered alum to 2 gal water).
- Drain--DO NOT WASH.
- Soak for 6 hours in ginger water (1/2 cup powdered ginger to 2 gal water) Drain--DO NOT WASH.
- Add all other ingredients and boil for 1 hour.
- Put in hot sterilized jars and seal while hot.
Nutrition Facts : Calories 809.6, Fat 0.4, SaturatedFat 0.1, Sodium 11.5, Carbohydrate 202.7, Fiber 1.9, Sugar 195.2, Protein 2.5
PICKLED GINGER
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.
JAPANESE PICKLED GINGER
Great used to cleanse the palate while eating sushi. I happen to love it to eat along with my sushi :)
Provided by Lindas Busy Kitchen
Categories Japanese
Time 1h15m
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.
GINGERY QUICK PICKLES
Fresh ginger and lime team up with mildly flavored rice wine vinegar to form a no-cook brine that packs big flavor into everyday cucumbers. Justin Chapple recommends unseasoned rice vinegar so you can control the sweetness. If you can only find seasoned rice vinegar, simply omit the sugar called for in the recipe.
Provided by Justin Chapple
Categories side-dish
Time 6h10m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Stuff the cucumbers, ginger and lime into a 1-quart glass or plastic jar with a tight-fitting lid.
- In another 1-quart jar, combine the vinegar, water, salt, sugar and coriander. Close the jar and shake vigorously until the salt and sugar dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.
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