Quick Pickled Ginger
A vibrant and zesty homemade condiment that adds a refreshing tang to various dishes.
Servings: 4 servings
Calories: 50kcal
Equipment
- Mandoline Slicer
- Medium saucepan
- Glass Jar
Ingredients
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.
Instructions
- Peel the fresh ginger root and slice it thinly 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 the sliced ginger in a clean glass jar. Add red food coloring if desired.
- Pour the cooled pickling liquid over the ginger, ensuring all 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.
Notes
Store in an airtight container in the refrigerator for up to two weeks.