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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 batch 169g Recipe makes 1 batch) The following items or measurements are not included below: 2 large gingerroot |
||
| Calories 243 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2325mg | 96% | |
| Potassium 1mg | 0% | |
| Total Carbohydrate 63.0g | 20% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 62.9g | ||
| Protein 0.0g | 0% | |
Ingredients
- 2 large gingerroot
- 1 cup rice vinegar
- 5-7 tablespoons sugar
- 1 teaspoon salt
Directions
1
Peel the ginger root.2
Cut the ginger into medium-sized pieces and salt it.3
Leave the ginger in a bowl for 30 minutes.4
Put the ginger into a jar.5
Mix rice vinegar and sugar in a pan and bring to a boil.6
Pour the hot mixture of vinegar and sugar on the ginger.7
Cool, then cover with a lid and place in the refrigerator.8
In a week, the ginger change its color to light pink.9
Slice thinly to serve.10
The pickled ginger lasts about a month in the fridge.
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Featured Reviews for This Recipe
From: Cookworm
On May 18, 2008
This tasted great. Better than the store of course. I canned mine in pint jars. I used a water bath for 10 minutes and it worked beautifully. Thanks!
From: Elise_the_vegan
On Sep 29, 2007
I really enjoyed this recipe. It was very easy to make and the flavor is much more natural than store bought. The hardest part was waiting the week for it to pickle
From: Mini R.
On Jun 13, 2002
This turned out to be easier than I thought and believe this is going to sit pretty with all my dinner meals as long as the bottle lasts. Too good as it compliments a typical Indian meal so well. 
)) Mini
From: Bergy
On Jun 12, 2002
Great recipe - couldn't wait , so I sampled a piece every day but it does need at least a week to mature. No more bought expensive pickled gingerfor me - Thanks 1Steve
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