I’ll start by emphasizing the expression “my way” with which I defined this pickled ginger. I do this to avoid unpleasant comments from people who will surely point out that the preparation is incorrect, that the original recipe is different, that you need to soak the ginger first, and I didn’t do it, that the sugar is too much, and so on. For heaven’s sake, all valid considerations. However, the recipe I propose today is the one I follow because I find the final result more pleasant. This is, of course, personal taste but I can assure you that, made this way, it is delicious. I often prepare it to eat as is. I don’t accompany it with sushi, which I never prepare. But after all this rambling, you might be wondering: how is it? I can tell you it’s delicious. The spicy flavor of ginger is softened by the sugar and the vinegar is not annoying at all. In short, I just have to tell you to try it.
Other ideas with ginger:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Pickled Ginger
- 3.5 oz fresh ginger (weight net of waste)
- 0.42 cup white wine vinegar
- 0.25 cup sugar
- 1 pinch salt
- 2.7 tbsp water
Tools
- Peeler
- Slicer
- 1 Saucepan
- Tongs
Preparation of Pickled Ginger
Peel the ginger using a peeler and a knife for the more knobby parts.
Then cut it into very thin slices. I tried with the mandoline but found it quite inconvenient. Instead, I get along great with the slicer.
Pour the vinegar into a small saucepan, then add the water, sugar, and a pinch of salt and mix.
Then add the ginger and bring to the heat. I put it on the smallest burner on medium flame.
From the moment the liquid comes to a boil, count 10 minutes of cooking, stirring occasionally.
Finally, drain the ginger slices and transfer them to a previously sterilized jar. Store them in the refrigerator. Enjoy! Paola
If you need to know the sterilization procedure, you can find it by clicking HERE.
Don’t ask me how long this pickled ginger lasts in the refrigerator, because in my house it generally doesn’t last until evening when prepared in this quantity. I imagine, however, that it can safely last a few days perhaps even longer.
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