Its only difference is in color. Homemade pickled ginger will be creamy. But you can go for culinary trick- add a small slice of fresh beets to the marinade for him. Thus achieve the color of ginger, as in the best restaurants Japanese cuisine. To prepare pickled ginger at home, take only fresh ginger root, not wrinkled, with a thin elastic peel. Such ginger will not let you down and will ultimately give an excellent result.
Useful inventory and ingredients
For cutting ginger, it is best to use not table-knife, even if it is very well sharpened, and a vegetable peeler. It is with its help that the thinnest plastics are cut from the ginger root.
To prepare ginger in the marinade, you will need ginger root itself (200 g), rice vinegar (1.5 cups), salt (1.5 tsp), marinade salt (half a tablespoon), sugar (2 tablespoons) .
How to cook pickled ginger
Ginger is peeled, cut into plastics with a vegetable peeler. Sprinkle with salt, rubbing the strips on all sides. Let them soak in salt for now. And we will prepare the marinade.
We mix vinegar, sugar, salt for the marinade, cook the marinade over medium heat, but not for long, literally until the salt and sugar dissolve in it. We wash the ginger from the salt in a colander. Now pour the ginger with ready-made hot marinade, let it cool.
Now the ginger strips in the marinade should be boiled over low heat for half an hour. Welded? Pour everything - both ginger and marinade - into a jar. We close the lid. We rearrange, when cool, in the refrigerator. You need to stand the ginger until fully cooked in the refrigerator for six hours.
We remind you that before putting the jar in the refrigerator, you can just add a piece of fresh beets to the marinade. By the way, beetroot, in addition to coloring, will play another important role in the taste of pickled ginger - it will remove excess pungency and bitterness from it. Enjoy! Do not forget to make your own sushi or rolls for pickled ginger, the recipes for which you can find in abundance on the "Povarenka".
Ginger is a herbaceous plant with about 140 varieties. Homeland is Asia, but it is grown in different regions of the world. The root of the plant, which has interesting, bizarre forms, is used for food. In this regard, it is also called the "horned root", the benefits of the plant are just the same in it. Consumed in fresh, but pickled ginger is the best with a peculiar flavor that harmonizes with sushi and other dishes.
Useful properties of pickled ginger
The plant has a large number of minerals. Frequent use helps to reduce stress, prevent nervous shock, fear. In addition, pickled ginger increases sexual desire and prolongs youth.
Useful properties of the root are:
- decrease in blood cholesterol levels;
- inhibition of aging processes;
- restoration of digestion;
- prevention of the development of malignant tumors;
- treatment of headaches (has analgesic properties);
- therapy of dermatological disorders (acne, acne);
- inhibition of the gag reflex;
- helps with pathologies respiratory tract, SARS, influenza (has an anti-inflammatory effect);
- improves immunity;
- removes harmful substances from the body;
- strengthens hair;
- used for prophylactic purposes of rheumatism, arthritis;
- eliminates bacteria from the oral cavity;
- improves potency.
What are the benefits of pickled ginger? The active components of the pickled root improve blood circulation and remove oxygen starvation of the brain, and this has a positive effect on performance.
Benefits for women
During menstrual pain, or during menopause, the spice has an analgesic and calming effect. Promotes Recovery hormonal balance. Rejuvenates and increases skin elasticity. It is effective in chronic inflammatory processes of the genital organs, against adhesions.
The plant contains vitamins, lipids, essential oils. It has an antiseptic effect, helps to cope with pathogenic intestinal microflora.
Benefits for men
In the East, ginger is masculine herbaceous plant, spice. Able to normalize blood circulation in the small pelvis, provoking a rush to the penis, stimulates potency, renews energy and helps to treat prostatitis.
pickled ginger during pregnancy
Ginger when carrying a child is a good remedy that helps strengthen immune system, protects female body from possible infections, viruses. Used to eliminate toxicosis. The plant helps to normalize digestion, improve appetite.
However, it should be included in the diet with caution. a small amount and not every day. Since pickled ginger has a milder taste than fresh, and you can eat more than what is permitted, and this will adversely affect the condition of the pregnant woman and the fetus.
In the fight against heartburn, nausea during the period of toxicosis, you can prepare a decoction. You will need a little grated root, which is placed in a thermos and poured with boiling water (preferably in the evening), insist. In the morning, on an empty stomach, they drink in small sips, after diluting boiled water. You can add a little honey.
Benefits for weight loss
Ginger root drink tones well, cleanses the body of harmful toxins, improves immunity. Its constant use contributes to the elimination of excess weight in the area of problem areas, normalizes the general condition.
The recipe is pretty simple:
- 1 tsp put chopped fresh root in a thermos, add boiling water;
- insist, use before meals throughout the day;
- you can put 2 cloves of garlic in the drink - this will increase its effect;
- in order to lose weight, you need to take at least 2 liters of such a liquid per day.
To achieve the desired result in combination with a spice, it is good to use low calorie foods. For example, red fish replenishes the body with the necessary for proper functioning. fatty acids, and also increases metabolic processes, which leads to the combustion of fats.
Pickled ginger in cooking
The root crop is one of the main components of the spices of many cooks. Unsurpassed aroma, ardent taste can be felt in sweet desserts, scented teas. In addition, they began to put it in soups, different snacks, salads, vegetable, meat food.
In cooking, it is used as a fresh product or in powder form. Fresh root is best used for teas, desserts, and powder can be used for other dishes.
The taste qualities of the raw root are the most burning, pronounced, than the powder form.
Ginger is added to such dishes:
- fish, meat dishes;
- compotes, jelly, marmalade;
- different cereals;
- sauces, preservation;
- baked game;
- candied fruit, etc.
Ginger perfectly emphasizes the flavor of cheese, vegetables, pumpkin, mushrooms. It is an integral component of curry spices; it can be added to kvass, sbitni.
How to pickle ginger at home?
The easiest and most common is the recipe for making pickled ginger at home.
First recipe:
- 300 g of ginger root must be peeled from the upper skin, rinsed well.
- Separately, pour half a glass of dry wine (preferably pink), 1 tbsp. l. with a slide of sugar, wine vinegar 100 ml, mix everything thoroughly. Optionally, you can add 30 g of vodka to the marinade (this will speed up the marinating process).
- Bring the mixture to a boil and immediately remove from heat. Place the root of the plant, chopped into pieces, previously dried on a towel, in a saucepan.
- Infuse for 4-7 days and the marinade is ready.
- Put in the refrigerator, you can use every day.
Second recipe:
- It will take 160 g of the root, which is cut into small slices.
- Placed in a ceramic bowl.
- Added 3 tbsp. l. sugar, ¼ stack. rice vinegar, 2 tsp salt.
- The brine should be brought to a boil, removed from the stove and covered with ginger.
- After cooling, the container is placed in the refrigerator. The recipe will be ready in 7 hours.
Japanese cooking recipe
In Japan, ginger is a ubiquitous herb used in many dishes. Their pickling method is somewhat similar to the above.
Recipe:
- It will take 250-300 g of ginger, the upper skin is removed, washed.
- In another bowl, add 0.5 cups of pink or plum wine, a spoonful of sugar, 100 ml of su (rice vinegar) and about 30 g of sake (weak Japanese vodka), mixed.
- It is put on fire, heated to a boil, removed. The composition is combined with slightly chopped ginger.
- You can use after a week. Keep refrigerated.
Pink pickled ginger
For cooking, it is better to use last year's root crops. They have the greatest rigidity and a rich shade.
Recipe:
- First you need to prepare the roots: 600 g of roots, wash, peel. Cut into thin slices and boil in salted water for a couple of minutes.
- For the marinade, combine 100 ml of red wine, 60 g of vodka, 6 tbsp. l. Sahara. Heat until the sugar liquefies. Then add 300 ml of rice vinegar, boil and remove.
- Place ginger slices in a jar, add marinade, close the container well.
- Cool, place in the refrigerator. After 5 days, the pickled root crop will be ready.
Red wine will give the root crop a pink color. The prepared recipe can be added to sushi, fish dishes.
Contraindications for use and possible harm
Despite the fact that dishes with fresh or pickled ginger are very useful, there are still some contraindications that can harm the human body.
The product must not be used when:
- high pressure;
- an existing allergic reaction to ginger or the constituent components of the marinade;
- lactation, last trimester of pregnancy ( spicy seasonings can have a negative effect on health);
- cirrhosis of the liver;
- experienced stroke, heart attack;
- pathologies of the gastrointestinal tract;
- viral hepatitis;
- diabetes (due to the presence of sugar), is allowed in very small quantities.
Ginger even for healthy person should be consumed in moderation. When using a large number of pickled plants, vomiting, nausea, allergies, heartburn, and diarrhea can form.
Regular use of ginger root helps to save a person from diseases of the cardiovascular and respiratory systems. He does great with overweight, during seasonal colds it is good to use as a preventive measure.
Pickled ginger is a seasoning that will add a spicy touch to any dish.
This original spice is also very useful, because ginger root contains a large number of acids and vitamins.
combination of benefits and original taste make this seasoning unique and indispensable.
How to pickle ginger at home - the basic principles of cooking
We will tell you how to pickle ginger at home, and also share with you recipes in which you can use this seasoning.
For pickling, take the ginger root and peel it, trying to cut it in a thin layer. Then the ginger root is cut into very thin circles against the growth of the fibers.
The prepared product is laid out in a small saucepan and poured with boiling water so that it completely covers the spice. The contents of the saucepan are salted and boiled over moderate heat for three minutes.
In glass hot water dilute sugar, add vinegar and mix. The taste of pickled ginger should be rich and tart, so the filling should be strong enough. You can add red wine or vodka to the marinade.
Water is drained from ginger, cooled and transferred to a separate container, which can be tightly closed. The spice is poured with marinade, covered with a lid and left to marinate for three days. Ready seasoning is stored in the refrigerator.
Pickled ginger is added to fish, meat or seafood dishes. Most often it is used for making sushi and rolls. This spice can also be added to baked goods.
Recipe 1. Pickled ginger
300 g of ginger root;
half a glass of table vinegar;
half a liter of drinking water;
finely ground salt.
1. My ginger root and peel. Using a vegetable peeler, cut it into thin slices. We fold into suitable dishes, sprinkle with a teaspoon of salt and leave overnight.
2. In half a liter of boiled water, add half a glass of table vinegar and the same amount of sugar. Mix well. We slightly outlive the ginger and transfer it to a saucepan, pour it with half of the marinade and put it on moderate heat. From the moment of boiling, cook the ginger for ten minutes.
3. We select the ginger with a fork and transfer it to a jar, fill it with the remaining marinade, close the lid tightly and send it to the refrigerator. After two days, we can eat the spice.
Recipe 2. How to pickle ginger at home with dry white wine
half a kilogram of fresh ginger root;
80 ml of dry white wine;
200 ml 2.5% sushi vinegar;
80 g of granulated sugar.
1. We wash fresh ginger root under the tap and dry it with a napkin. We clean it from the peel, removing it with a thin layer. Cut the ginger into small pieces.
2. Boil water in a saucepan and dip pieces of ginger into boiling water. Boil the spice for a minute. We take out the boiled ginger and transfer it to a napkin. Dry and cut into very thin plates with a vegetable peeler.
3. Mix wine with sugar and vodka. Pour into a saucepan and put on fire. Boil, stirring constantly, until the sugar is completely dissolved. Add vinegar, bring to a boil and turn off the heat.
4. Put the ginger in glass jar, pour the marinade and close the lid tightly. When the pickled ginger has completely cooled, we send it for three days in the refrigerator. Ready-made seasoning can be stored for up to three months.
Recipe 3. Pickled ginger with vodka
200 g of young ginger root;
50 ml of wine vinegar;
45 g of granulated sugar.
1. Wash the ginger root, dry it with a napkin and peel it. Cut into pieces, put on a plate and pour boiling water over ginger. Leave for two minutes, then remove the seasoning and dry. Cut the ginger root into thin slices with a vegetable peeler.
2. Pour wine vinegar into a saucepan, add a spoonful of drinking water, sugar, vodka and salt. Stir, boil the marinade over moderate heat and cool.
3. Scald a glass jar with boiling water, put ginger in the prepared dishes and pour it with the cooled marinade. Close the lid tightly and leave for at least five hours. Seasoning served with fish or meat dishes.
Recipe 4. How to pickle ginger at home with beets
250 g of ginger root;
30 ml of 9% table vinegar;
2 glasses of drinking water;
5 g of finely ground salt.
1. Peel the ginger root. You can do this with a simple spoon.
2. Cut the ginger into thin slices with a vegetable peeler. The thinner they are, the tastier the snack will be.
3. Boil a glass of water, add salt to the boiling water and mix. Pour the mixture over the ginger and leave for five minutes. After the allotted time, drain the water.
4. Add sugar to the second glass of water, mix and put on fire. Bring to a boil and pour sweet boiling water over ginger, putting a slice of beets in it. Leave the seasoning in this water until it cools completely. We put it in the refrigerator overnight. Then we shift the pickled ginger into a jar, close the lid and store in the refrigerator.
Recipe 5. Fried chicken with shrimp, noodles and pickled ginger
5 g sesame seeds;
50 ml soy sauce;
25 g pickled ginger;
4 stalks of green onions;
half green and red sweet pepper;
15 boiled shrimp;
1. Boil the noodles until soft in boiling water, for three minutes. Drain the water and rinse the noodles under running cold water.
2. Pour into a bowl soy sauce. Green and onion finely chop and add to soy sauce. Peel the shrimp and transfer to a bowl. Put the noodles in here and mix well.
3. Rinse the chicken breast and cut into strips along the grain. Wash sweet peppers, remove seeds and chop into small cubes. Heat a frying pan over medium heat and pour vegetable oil into it. Put stripes in it chicken breast and crushed sweet peppers. Fry for two minutes. Then add the noodles with vegetables and continue to cook, stirring constantly, for another three minutes.
4. Lightly beat the eggs and add them in a thin stream into the pan, while stirring continuously. Cook until eggs are done. Sprinkle with pickled ginger, sesame seeds and green onions before serving.
Recipe 6. Beef stew with pickled ginger
half a glass of drinking water;
15 pieces of pickled ginger;
freshly ground pepper and salt;
120 ml soy sauce;
50 ml olive oil.
1. How to pickle ginger at home, you can see in the above recipes. We wash the beef, dry it with napkins and cut into pieces, as for beef stroganoff.
2. We clean the onion from the husk and chop it finely.
3. Heat up the oil in a frying pan. Put in the beef and lightly fry. Then add the chopped onion and continue frying until the onion becomes translucent. We spread pieces of ginger to the meat with onions, pour in water and soy sauce. Pepper and simmer, covered with a lid, for about 20 minutes. Turn off the heat and leave to infuse for ten minutes without opening the lid. Serve with any side dish.
Recipe 7. Salad with chicken, sesame and pickled ginger
140 g cherry tomatoes;
25 ml of liquid honey;
70 g lettuce leaves;
50 ml soy sauce;
70 g Frize salad;
80 ml of vegetable oil;
40 g pickled ginger;
25 g sesame seeds;
2 pinches of seasoning for chicken;
240 g chicken fillet;
100 g bell pepper.
1. Remove Cherry tomatoes from the branch, rinse, wipe with a napkin and cut each tomato in half.
2. My bell pepper, dry, clean the seeds and cut into strips.
3. Wash the lettuce leaves, shake off excess moisture and tear with your hands. We spread the chopped leaves in a deep salad bowl.
4. Dip the washed chicken fillet with napkins. Salt, pepper and season the meat with chicken spices. Put it in hot oil and fry until cooked. Cool the meat and cut into slices.
5. Put tomatoes, pickled ginger and strips in a salad bowl bell pepper. We mix everything. Lay the chicken slices on top.
6. In a cup, mix soy sauce with honey and vegetable oil. Drizzle dressing over salad and sprinkle with sesame seeds.
Pickled Ginger at Home - Tricks and Tips
Before pickling ginger at home, try a professionally prepared product to get an idea of the taste and appearance dishes.
For pickling, use young ginger root. Such a product has a peel, like a young potato.
You can add a slice of peeled beetroot or natural coloring to give pickled ginger a pink hue.
The dish will turn out more refined if you add a little red wine to the marinade.
For pickling, you can use rice, wine, apple or plum vinegar.
Japanese cuisine is full original recipes and memorable combinations. Making pickled ginger is one of her traditions. Such an appetizer can serve as an addition to sushi or be a component of other original dishes. Learning how to pickle ginger is worth it simply because it tastes much better than the store-bought version. In addition, it does not contain any chemicals and preservatives, so you can not be afraid of the quality of the product.
How to pickle ginger at home? Step One: Get the Products You Need
First of all, it is worth understanding what is required to prepare a spicy Japanese snack. Firstly, directly fresh It is sold in ordinary vegetable departments, so it is not at all difficult to acquire it. Count on the purchase so that you get at least two hundred grams of peeled root. Secondly, you will need It must be red, otherwise the ginger will not have a traditional pinkish tint. Salt, water and sugar are ingredients that are always present in the kitchen, so they can not even be mentioned. So, everything is ready, you can get down to business.
Start by carefully preparing the ginger. It needs to be peeled from the tough outer skin, reaching the light and juicy inner pulp. For this procedure, you should use gloves and keep it away from your face - ginger juice is very hot, and sensitive skin can irritate. Two hundred grams of root are cleaned. To get the same neat and beautiful slices as in the store, you should not pore over the board with a knife for hours. Just use an ordinary vegetable peeler. Now you need to chop the ginger and sprinkle it with salt, mix everything thoroughly and proceed to the preparation of the marinade.
If you have prepared about two hundred grams of root, you need to take one and a half glasses of vinegar, three tablespoons of sugar and a little salt. Mix, put on the stove on a small fire and stir until the salt and sugar are completely dissolved, without bringing the mixture to a boil. Then you need to rinse the slices of ginger prepared in advance from excess salt, pour them with the finished marinade and let cool. After that, it should again be sent to the fire - boil for about thirty minutes. This will make the ginger more tender. Then you need to shift the slices into a jar and pour the marinade, close tightly and leave for five hours. To brighten up the shade, you can add a slice of beetroot to the jar, and soy sauce is suitable to give the dish more spicy taste. Such an appetizer is stored for about three months.
How to use the resulting dish?
So, now you know how to pickle ginger at home. But what is it with? Sushi only? Not at all. This great snack to any dish, anti-inflammatory and oral cleanser, as well as a good ingredient meat dishes for those who love the spicy flavor of food.
Ginger is a spice that has unique taste and at the same time extremely useful. The product is famous for its anti-inflammatory and bactericidal properties, strengthens the immune system and increases the overall tone of the body, improves metabolism and weight loss. In Asian countries, it is an ingredient in many dishes, sauces. Pickled ginger serves as an independent snack, its pieces are served with rolls - the use of this seasoning allows you to cleanse taste buds, preparing them for the perception of a new type of food. This savory snack fell in love with many of our compatriots, and the housewives learned how to cook pickled ginger at home. It costs less than purchased, and its taste is the most consistent with the gastronomic preferences of the culinary specialist and his family members.
Cooking features
Even a novice hostess is able to make pickled ginger, she just needs to learn a few subtleties:
- The younger the ginger, the more delicate structure and mild taste it has. Old ginger can be too fibrous and pungent, even for lovers to eat it savory seasonings. If you see that the ginger root is large and has many branches, it is worth looking for a younger specimen.
- It is believed that Asian ginger is tastier than African. It has a light golden hue, whereas when grown in Africa it is much darker.
- Beware of purchasing stale or spoiled ginger. The fresh root is hard, elastic, when you try to bend it, a crack is heard, juice comes out and there is a distinct smell characteristic of this product. If the spine is sluggish, soft, smells of dampness or mold, has cut off sections, it is advisable to refrain from buying.
- Before pickling ginger, it must be peeled, trying to remove as thin a layer of skin as possible, and cut into thin plates. You can do this with sharp knife, shredders, vegetable peelers. You should cut across the fibers, otherwise the finished snack is unlikely to suit your taste.
- Ginger is not recommended to pickle in table vinegar, softer options are preferred: rice, apple, grape vinegar, wine, soy sauce.
- Not every marinade allows you to give ginger an appetizing pink hue that many are used to. For this, a marinade with the addition of beets, red wine or red wine vinegar and plum vinegar. However, if the ginger turned out lighter than you expected, this does not mean that its taste will disappoint you.
Store pickled ginger in the refrigerator in a glass jar or plastic container. The shelf life of the product is 4 weeks.
Classic Pickled Ginger Recipe
- ginger (already peeled) - 0.3 kg;
- water - 0.5 l;
- rice, grape or Apple vinegar 96 percent - 120 ml;
- sugar - 120 g;
- salt - 5 g.
Cooking method:
- Wash the ginger root, peel it, cut into thin slices.
- Sprinkle ginger with salt, leave for 6-12 hours in a cool place.
- Boil water, dip ginger into it. Boil it for 2-3 minutes.
- Add sugar and vinegar, continue to cook for another 5-7 minutes.
- Remove from fire. Remove the ginger slices from the hot marinade and transfer them to the prepared container or other container.
- Wait for the marinade to become warm, pour over the ginger.
- Close the container tightly and place in the refrigerator.
Ginger prepared according to this recipe will be ready for use only after 2-3 days. Do not rush, let it marinate, only then it will be really tasty.
Ginger marinated in plum vinegar
- ginger root (peeled) - 150 g;
- plum vinegar (6 percent) - 150 ml;
- sugar - 60 g;
- salt - 20 g;
- water - 1 l.
Cooking method:
- Sprinkle peeled and thinly sliced ginger with salt, leave for 10 hours.
- Rinse the ginger leaves.
- Boil water, put ginger in it, boil it for 2-3 minutes, put it in a colander, but do not pour the broth yet.
- Measure 0.2 liters of decoction, mix it with vinegar and sugar. Stir until all crystals are dissolved.
- Wait for the marinade to cool to room temperature.
- Put the ginger in a glass jar, pour over the marinade.
- Close the jar tightly, put it in the refrigerator.
You can taste the seasoning in a day. By this time, it will acquire a reddish-orange color.
Instant Pickled Ginger (with vodka)
- young ginger root (peeled) - 0.2 kg;
- vodka - 10 ml;
- salt - 5 g;
- sugar - 60 g;
- wine vinegar (red) - 60 ml;
- water - 0.25 l.
Cooking method:
- Peel and cut the ginger into thin slices, put it in a bowl.
- Boil water, pour boiling water over ginger, leave for 5-10 minutes.
- Take the ginger out of the water and let it dry.
- Mix a spoonful of water in which ginger was soaked with sugar, salt and vinegar. Bring the marinade to a boil, pour in the vodka, stir and remove from heat. Wait for the marinade to cool.
- Put the ginger in a jar, pour the marinade that has cooled to room temperature, tighten the lid and leave for 5-6 hours at room temperature.
After that, pickled ginger can be served with rolls, fish, meat. For storage, it must be stored in the refrigerator.
Pickled ginger with beets
- beets - 50 g;
- sugar - 30 g;
- salt - 5 g;
- water - 0.5 l;
- apple cider vinegar (6 percent) - 50 ml.
Cooking method:
- Peel the ginger, finely chop.
- Boil a glass of water, mix it with salt, pour over the ginger, leave for 10 minutes, drain the salt water.
- Pour a glass of clean water into a small saucepan. Pour sugar into it, mix. Put on medium heat.
- When the water boils, pour vinegar into it, mix, remove from heat.
- Place the ginger in a glass jar or plastic container.
- Peel the beets, cut into slices, cover the ginger with them.
- Pour hot marinade over, leave at room temperature until marinade has cooled.
- Close the jar with a lid, rearrange it in the refrigerator.
- After a day, drain the marinade, discard the beets. Transfer the ginger to a clean container, close and store in the refrigerator.
Thanks to the beets, pickled ginger gets a bright red color. This makes it more appetizing.
Pickled ginger with red wine
- peeled ginger - 0.25 kg;
- apple or grape vinegar (6 percent) - 100 ml;
- water - 50 ml (not counting the cost of cooking ginger);
- red dry wine- 50 ml;
- vodka - 20 ml;
- sugar - 40 g;
- salt - 5 g.
Cooking method:
- Cut peeled ginger into thin slices.
- Dip the ginger slices into boiling water. Boil it for 1-2 minutes if it is young, or 4-5 minutes if it is old. During boiling, ginger must be stirred so that the plates do not stick together.
- Drain the ginger in a colander, spread it on a dish, let it dry.
- Mix 50 ml of water with salt and sugar. While stirring, bring to a boil. Pour in wine and vodka, boil for 2-3 minutes. Add vinegar and remove from heat.
- Sterilize the jar, put ginger in it, pour hot marinade over it. Close the lid, but do not screw it on.
- Leave to ferment at room temperature.
- Close the jar tightly after 4 days and refrigerate.
This method is suitable even for pickling old ginger.
Pickled ginger with white wine
- peeled ginger root - 0.25 kg;
- vodka - 20 ml;
- dry white wine - 40 ml;
- grape vinegar (6 percent) - 100 ml;
- water - 40 ml;
- sugar - 40 g.
Cooking method:
- Peel the ginger root, cut it into thin slices.
- Mix water with wine, vodka and sugar.
- Put the mixture on slow fire and, stirring, bring to a boil.
- Achieve complete dissolution of sugar, add vinegar.
- As soon as the marinade boils again, remove it from heat.
- Put the ginger in a container in which you will pickle it.
- Pour hot marinade over.
- Leave to cool at room temperature.
- Close the jar of cooled ginger in the marinade tightly and put it in the refrigerator.
Marinate ginger according to this recipe for three days, after which it can be removed from the marinade and transferred to a clean container.
Pickled Ginger with Balsamic Vinegar
- peeled ginger - 0.25 kg;
- balsamic vinegar - 80 ml;
- sugar - 60 g;
- salt - a large pinch;
- water - 0.25 l.
Cooking method:
- Pour the ginger cut into thin slices with water, bring to a boil, cook for 2 minutes.
- Remove the ginger from the broth, drain half of the broth, combine the rest with sugar and salt.
- Heat up, decoction, stirring. Achieve complete dissolution of the granules.
- Add vinegar. Wait for the marinade to boil.
- Pour hot marinade over ginger. After cooling, put in the refrigerator.
In a day, the seasoning will be ready for use. Ginger marinated in balsamic vinegar goes especially well with meat.
At home, pickle ginger can be different recipes. In some versions, vinegar predominates, in others it is taken less, but it is supplemented with alcohol. The ratio of sugar, salt and water can also be different. To find the version of pickled ginger to your liking, sometimes you have to try several recipes. Until you find the ideal, from your point of view, method of preparing spicy seasoning, it is worth preparing it in small quantities.
