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. Source: EatingWell Magazine, July/August 2012

Bun Lai
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Ingredients

Directions

  • 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.

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  • 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.

Tips

Make Ahead Tip: Refrigerate in its syrup in an airtight container for up to 2 weeks.

To peel fresh ginger, use the dull side of a vegetable peeler or a kitchen spoon to scrape off the papery peel.

Nutrition Facts

37 calories; 0.1 g total fat; 3 mg sodium. 80 mg potassium; 9.2 g carbohydrates; 0.3 g fiber; 6 g sugar; 0.3 g protein; 1 mg vitamin c; 2 mcg folate; 12 mg calcium; 8 mg magnesium; 6 g added sugar;