Have you ever tried the pickled pink coloured ginger sold in super markets?
I can almost assure you that you never will again once you try this recipe. I always have some on hand. It keeps for months in a dry cool spot.
Even if you never cook and Indian dish, you will find this vinegar invaluable. It can be used to spice up homemade salad dressing. I even used about a cup of this magical stuff to marinade last week’s Sunday beef roast.
You can use both the ginger and vinegar to put your own special touch to dishes. Sometimes when a recipe asks for fresh ginger, I use this pickled ginger instead. Your family and friends will love this and wonder how you got so much amazing flavour into your dish.
1.5 kilo (about 3lbs) peeled ginger sliced paper thin
2 Litres Japanese Rice Vinegar
250ml cider vinegar
250ml distilled white vinegar
Place the ginger slivers in a bowl and and cover with boiling water. Let sit for three minutes and then drain into a colander.
Divide the ginger equally into the container or containers you plan to store it in.
Pour the rest of the ingredients into a saucepan and bring to a boil. Let simmer until the salt and sugar have dissolved.
Allow to cool to room temperature and then cover the ginger slivers with it. For best results, let sit for at least two days before using.
That said, don’t let that stop you from making it for a last minute party.
After a couple of weeks, the ginger vinegar could begin to turn cloudy. This is normal and will not affect the brilliant flavour.
Pickled ginger is often asked for in Chinese recipes and other Asian delights. Don’t be afraid to get creative.
I would love to hear what you think of this recipe. Give it a go. Do you have all the ingredients listed here? Perhaps you would like to test other vinegars or special salts and sugars to come up with another amazing recipe.
If you do, please don’t forget to share it with the rest of us!