For this recipe I got a chance to use the cutting board I just made. I cut the pickled ginger into very thin slices. Gather all the ingredients. Peel the ginger root. Here I put the seasoned rice vinegar sugar and half the salt in a small saucepan. Put the other half of the sea salt over the ginger and coat it. Heat the vinegar, salt and sugar on the stovetop over low and stir frequently until the mixture dissolves in the vinegar. Let the mixture cool and pour it over the ginger. After the sauce has cooled place the ginger in your refrigerator for at least a week. After at least a week in the refrigerator cut it into the thinnest slices you can with a very sharp knife.
Recipe I used seasoned rice vinegar. It allowed me to use less sugar and salt. Sometimes the ginger turns a natural pink color if you use young fresh root. Mine was sitting in my refrigerator for at least a week before I made it. I used beet juice from canned beets to color it. A healthy neutral food coloring.
You can store this in your refrigerator for several months. Thanks for taking the time to read my recipe. All comments are appreciated.
When I want to make some of my recipes again I come here. It’s a great resource for storing them. I’m sure others will do the same.
George I tried to post this forum in a way not to trigger them. We can’t have that. If there is anything in the text or photos that will, let me know or if anyone can find something I’ll be forever grateful. I might even give you a morsel of my pickled ginger. I can edit it. Look closely. Thank you. Enjoy. Quack!
Never had any Pickled Ginger. Are you just munching on it, or using it in a particular recipe. I know, I've lived a sheltered life.
I can spend some time with some pickled Onion though. I do that a lot. There I use straight White Vinegar, otherwise very similar recipe. I add Jalapeno, and red pepper flakes, or Aleppo if I have it. Gives em some zing. I pass on the peppercorns, and just put in 1/2 teaspoon of ground blk pepper. This is the recipe I mostly use.
About triggering. I'm not sure anything "you" do wouldn't. For some reason they view you as evil. Not sure what it is, all I see is a guy who likes to have fun, shrugging shoulders... Just don't let them run ya off. RESIST!!!
George thanks for the link for pickled red onions. I’ll have to try it.
You can use pickled ginger on sushi and other dishes or just munch on it. The pickled ginger I made is very spicy. It’s almost like trick gum. When you first start chewing it it’s fine. As you keep chewing it gets super spicy.
My son was over and tried it and he started choking and drinking a lot of water. If you like heat there’s a lot there.
Sadly you’re right about, “it doesn’t take much to trigger them.” I noticed none of them have a health sense of humor. But they do laugh when they think they hurt someone or something. Now they have signed up to be my friend. Maybe I’ll give them some of my trick ginger.
