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Pickled Ginger

July/August 2012

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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.


Pickled Ginger Recipe

Makes: About 1 cup

Active Time:

Total Time:

Preparation

  1. 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.
  2. 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 & 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.

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.

Carbohydrate Servings: 1/2

Exchanges: 1/2 carbohydrate (other)


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Recipe Categories

Health & Diet Considerations
Gluten free
Low carbohydrate
Servings
8 or more
Main Ingredient
Vegetarian, other
Preparation/ Technique
Poach
Meal/Course
Lunch
Dinner

Type of Dish
Sauce/Condiment, sweet
Ethnic/Regional
Japanese
Ease of Preparation
Easy
Total Time
More than 1 hour
Publication
July/August 2012
20 minute dinner recipes
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