Quick Pickled Ginger Recipes

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.

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.

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.

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.

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.
• Take off heat and let stand until cool, about 1 hour.
• Place in a jar and refrigerate overnight.
• Will keep for up to 1 month. Enjoy!

Steps:

• Peel the ginger and cut into thin julienne strips. Combine the remaining ingredients, stirring well until the sugar is dissolved. Add the ginger, stir, cover and allow to sit for a half an hour so that the flavors develop. Remove the ginger from the liquid and serve with everything from tradtional Japanese dishes to grilled meats.;

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.

Steps:

• Peel ginger and slice very thin on a slicer with the grain.
• Bring a pot of water to a boil then pour over the ginger and allow to stand for 10 minutes off of the heat.
• Drain the water.
• Combine all other ingredients and bring to a boil.
• Remove from the fire and add the ginger.
• Allow to sit at room temperature until cool and then refrigerate.
• Keeps for more than a month if covered tightly.
• The juice is very good to use for vinaigrette's and marinades.

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.

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.

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.