Why Make This Recipe
Quick pickled ginger is a fantastic condiment that adds a burst of flavor to many dishes. It’s tangy, slightly sweet, and pairs perfectly with sushi, salads, and even sandwiches. Making your own pickled ginger at home is simple and lets you control the taste and ingredients. Plus, it’s a great way to use fresh ginger root. Whether you’re a fan of Japanese cuisine or just looking to spice up your meals, this recipe is a must-try!
How to Make Quick Pickled Ginger
Ingredients
- 1 cup Fresh Ginger Root (Peeled and thinly sliced.)
- 1 cup Rice Vinegar (Provides the tangy base for the pickling solution.)
- 0.5 cup Sugar (Granulated white sugar to balance acidity.)
- 1 teaspoon Salt (Enhances flavors and draws out moisture.)
- 0.5 cup Water (Dilutes the vinegar and sugar mixture.)
- a few drops Red Food Coloring (Optional for color enhancement.)
Directions
- Peel the fresh ginger root and slice it thinly using a mandoline slicer or a sharp knife.
- In a medium saucepan, combine rice vinegar, sugar, salt, and water. Stir over medium heat until everything is dissolved.
- Remove the brine from heat and let it cool slightly.
- Place the sliced ginger in a clean glass jar. If you want it to have a nice color, add a few drops of red food coloring.
- Pour the cooled pickling liquid over the ginger, making sure all the slices are submerged.
- Seal the jar and let it sit at room temperature for 30 minutes.
- Transfer the jar to the refrigerator and let it marinate for at least 24 hours before using.
How to Serve Quick Pickled Ginger
Quick pickled ginger is versatile! Serve it alongside sushi, sashimi, or in a poke bowl for a traditional touch. You can also add it to salads for a zesty kick or use it as a topping for rice dishes. It pairs well with meats, making it a great addition to sandwiches or burgers.
How to Store Quick Pickled Ginger
Store your quick pickled ginger in the refrigerator. It will stay fresh for up to a month. Just make sure the ginger slices are submerged in the pickling liquid to keep them crisp and flavorful. Always use a clean utensil when taking out some ginger to avoid contamination.
Tips to Make Quick Pickled Ginger
- Use a mandoline slicer for the best results; it helps get even, thin slices.
- Feel free to adjust the sugar and salt levels to suit your palate.
- If you prefer a more intense flavor, let the ginger marinate for a few days before using it.
Variation
You can add extra flavors to your pickling liquid, such as a slice of chili for spice or a few cloves of garlic for added depth. Experiment with adding herbs like dill or coriander for a unique twist!
FAQs
1. How long does quick pickled ginger last?
Quick pickled ginger can last for about a month in the refrigerator if stored properly.
2. Can I use different types of vinegar?
Yes, you can experiment with other types of vinegar, but rice vinegar is recommended for a milder flavor.
3. Is the red food coloring necessary?
No, the red food coloring is optional. It is used for color enhancement but doesn’t affect the taste of the ginger.
Quick Pickled Ginger
- Total Time: 1445 minutes
- Yield: 1 jar
- Diet: Vegetarian
Description
Simple and tangy quick pickled ginger that adds a burst of flavor to sushi, salads, and more.
Ingredients
- 1 cup Fresh Ginger Root (Peeled and thinly sliced)
- 1 cup Rice Vinegar
- 0.5 cup Granulated Sugar
- 1 teaspoon Salt
- 0.5 cup Water
- a few drops Red Food Coloring (Optional)
Instructions
- Peel and thinly slice the fresh ginger root using a mandoline slicer or sharp knife.
- In a medium saucepan, combine rice vinegar, sugar, salt, and water; stir over medium heat until dissolved.
- Remove the brine from heat and let it cool slightly.
- Place sliced ginger in a clean glass jar and add red food coloring if desired.
- Pour cooled pickling liquid over ginger, ensuring all slices are submerged.
- Seal the jar and let sit at room temperature for 30 minutes.
- Transfer jar to the refrigerator and marinate for at least 24 hours before using.
Notes
Store pickled ginger in the refrigerator; it will stay fresh for up to a month.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: Japanese