Pickled Ginger Recipe

[rootme]

Hey, craving that tangy bite to complement your sushi? Here’s a quick fix!

INGREDIENTS

• 10 ounces ginger
• ½ cup rice vinegar
• ½ cup boiling hot water
• ¼ cup honey or maple syrup
• 1 teaspoon kosher salt

INSTRUCTIONS

1. Prepare the ginger by peeling and thinly slicing it using a vegetable peeler or mandoline (refer to my tips above).
2. Use a mandoline for slicing the ginger quickly for pickling.
3. Place the thinly sliced ginger into a glass container.
4. Prepare a jar of ginger for quick pickling.
5. Combine the sliced ginger with vinegar, hot water, honey, and salt, stirring well.
6. Display a jar of quick pickled ginger alongside small bowls.
7. Allow the mixture to pickle by covering the jar and letting it sit at room temperature for 1 hour, then refrigerate for at least 4 hours before serving. Always use fresh utensils to remove the ginger to prevent introducing bacteria and extend storage life.
   
   
   Enjoy your homemade pickled ginger with its zesty crunch—perfect for your sushi night!
   850×638
   49.6 kB
   

   

 

[Kitty]

this is a must have! it can make any dish more enjoyable!

 

[Idris]

Hey, craving that tangy bite to complement your sushi? Here’s a quick fix!

INGREDIENTS

• 10 ounces ginger
• ½ cup rice vinegar
• ½ cup boiling hot water
• ¼ cup honey or maple syrup
• 1 teaspoon kosher salt

INSTRUCTIONS

1. Prepare the ginger by peeling and thinly slicing it using a vegetable peeler or mandoline (refer to my tips above).
2. Use a mandoline for slicing the ginger quickly for pickling.
3. Place the thinly sliced ginger into a glass container.
4. Prepare a jar of ginger for quick pickling.
5. Combine the sliced ginger with vinegar, hot water, honey, and salt, stirring well.
6. Display a jar of quick pickled ginger alongside small bowls.
7. Allow the mixture to pickle by covering the jar and letting it sit at room temperature for 1 hour, then refrigerate for at least 4 hours before serving. Always use fresh utensils to remove the ginger to prevent introducing bacteria and extend storage life.
   
   
   Enjoy your homemade pickled ginger with its zesty crunch—perfect for your sushi night!
   850×638
   49.6 kB
   View attachment 4716​

Just what I needed to go with my homemade sushi! Thanks for this recipe!

 

[MylaPeek]

This Pickled Ginger recipe is calling my name! Can’t wait to add a zingy kick to my dishes with this. Thanks for the recipe—so excited to try it out!

 

[corbin]

Hey, craving that tangy bite to complement your sushi? Here’s a quick fix!

INGREDIENTS

• 10 ounces ginger
• ½ cup rice vinegar
• ½ cup boiling hot water
• ¼ cup honey or maple syrup
• 1 teaspoon kosher salt

INSTRUCTIONS

1. Prepare the ginger by peeling and thinly slicing it using a vegetable peeler or mandoline (refer to my tips above).
2. Use a mandoline for slicing the ginger quickly for pickling.
3. Place the thinly sliced ginger into a glass container.
4. Prepare a jar of ginger for quick pickling.
5. Combine the sliced ginger with vinegar, hot water, honey, and salt, stirring well.
6. Display a jar of quick pickled ginger alongside small bowls.
7. Allow the mixture to pickle by covering the jar and letting it sit at room temperature for 1 hour, then refrigerate for at least 4 hours before serving. Always use fresh utensils to remove the ginger to prevent introducing bacteria and extend storage life.
   
   
   Enjoy your homemade pickled ginger with its zesty crunch—perfect for your sushi night!
   850×638
   49.6 kB​
   850×638
   49.6 kB
   View attachment 4716

I love pickled ginger! Perfect for sushi nights at home. Thanks for sharing!