Making your own pickled ginger is easy and delicious. Pickled ginger is served as a palate cleanser between sushi courses. This pickled ginger recipe has no added dyes, unlike store-bought pickled ginger, which often contains food dye.
From EatingWell: July/August 2012
Yield: About 1 cup
Active Time: 1 hour
Total Time: 1 1/4 hours
- 8 ounces fresh ginger, peeled (see Tip)
- 5 tablespoons white vinegar
- 1/2 cup pure maple syrup or agave nectar
- Slice ginger very thin using a mandoline or sharp vegetable peeler. (It’s OK if pieces vary in size.) Place ginger in a medium saucepan and add enough water to cover by about 2 inches. Bring to a boil over high heat; let boil for 5 minutes. Drain and rinse well with cold water. Return the ginger to the pan and cover with about 2 inches of water again; repeat the boiling, draining and rinsing two more times.
- Return the ginger to the pan. Add just enough water to cover the ginger, then add vinegar and maple syrup (or agave); bring the liquid to a boil. Boil, stirring occasionally, until there is about 1/2 inch of syrupy, thick liquid left in the bottom of the pan, 15 to 20 minutes. Let cool before serving.
- Make Ahead Tip: Refrigerate in its syrup in an airtight container for up to 2 weeks.
- Tip: To peel fresh ginger, use the dull side of a vegetable peeler or a kitchen spoon to scrape off the papery peel.
Nutrition Per serving:
37 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 9 g carbohydrates; 6 g added sugars; 0 g protein; 0 g fiber; 3 mg sodium; 80 mg potassium.
1/2 Carbohydrate Serving
Exchanges: 1/2 carbohydrate (other)