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