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.
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.
Per serving :
0 g Fat;
0 g Sat;
0 g Mono;
0 mg Cholesterol;
9 g Carbohydrates;
0 g Protein;
0 g Fiber;
3 mg Sodium;
80 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1/2 carbohydrate (other)
Tips & Notes
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.