The fact that it is a ‘superfood’ doesn’t matter! We are going to pickle it anyway! LOL! Just like we have done before with this pickled sweet peppers recipe, this pickle sugar snap peas recipe and this quick pickled cauliflower recipe. Ready or not, let’s dive straight into today’s quick pickled ginger recipe, shall we?
Truth be told, I quite like these random pickling recipes. Unlike canning, pickling to preserve your produce is usually a pretty simple process. However, in most cases canned stuff can usually be stored for longer periods. Anywho, did you know not only does ginger have anti-inflammatory properties, it is also an antioxidant. Also if you have any lingering digestion and detoxification issues, try taking some ginger to fix them. (pickled perhaps?).
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Here’s What You’ll Need:
- young ginger
- rice vinegar
- boiling hot water
- honey or maple syrup
- kosher salt
- vegetable peeler or mandoline slicer
- mason jar
Wash the ginger first, before peeling and slicing it thinly. Then carefully stuff the sliced ginger into your mason jar and add in the rest of the ingredients one by one. Give all the ingredients a good stir before tightly screwing on the lid. The first stage of the pickling process is done at room temperature, then the last (longer) stage is completed in your fridge.
You can get the full recipe & instructions on the Downshiftology blog, here…
You can watch the video below on How to Make Pickled Ginger | Pickled Ginger (Gari) Recipe…
You can watch the video below on Japanese Pickled Ginger Recipe…
You can watch the video below on How To Pickle Ginger In Less Than 5 Minutes…
