Gingery Quick Pickles Recipes

QUICK PICKLED GINGER

Steps:

• Peel the ginger and slice it thinly on a mandoline or grater.
• Sprinkle it with salt and let it sit for 30 minutes.
• Rinse the ginger and lightly dry it.
• Toss the ginger with the sugar, vinegar, and water.
• Let it sit for 15 minutes.
• Add more vinegar, salt, or sugar to taste, then serve.

INSTANT PICKLED CARROT WITH GINGER

Steps:

• In a medium bowl, combine all ingredients; toss thoroughly.
• Transfer mixture to a clean jar; it is ready to eat right away. Pickles keep at room temperature for 1 week, or refrigerated for 2 weeks.

HOMEMADE PICKLED GINGER (GARI)

Steps:

• Cut the ginger into chunks and place them into a bowl. Sprinkle with sea salt, stir to coat and let stand for about 30 minutes. Transfer the ginger to a clean jar.
• In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. Bring to a boil, then pour the boiling liquid over the ginger root pieces in the jar.
• Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week. You will see that the liquid will change to slightly pinkish in few minutes. Don't be alarmed because it's the reaction of rice vinegar that causes the change. Only quality rice vinegar can do that! Some commercial pickled ginger has red coloring added. Cut pieces of ginger into paper thin slices for serving.

QUICK PICKLED GINGER

Steps:

• Put all the ingredients in a small jar and stir. Make sure the ginger is submerged. Leave at room temperature for 1 hour. Discard the radish or beet. The ginger may be refrigerated for up to 2 weeks.

PICKLED GINGER

Steps:

• Peel and thinly slice a 4-inch piece of ginger; put in a small jar. Pierce 1 or 2 Thai chiles with the tip of a knife; add to the jar. Bring 1/2 cup each rice vinegar and water, 2 tablespoons sugar, 1 teaspoon kosher salt and 2 star anise pods to a simmer in a saucepan; cook 5 minutes, then pour over the ginger and let cool slightly. Cover and refrigerate overnight or up to 2 weeks.

EASY PICKLED GINGER (GARI)

Steps:

• Sterilise the jar or jars you'll be using to store the ginger.Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts. Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes.
• Using a spoon, peel the ginger. Remove any brown spots left on ginger.
• Using a vegetable peeler or mandolin on a super-thin setting, slice pieces of ginger.
• Put salt on ginger, stir and allow to sit for 5 minutes.
• Pour boiling water on the ginger (just enough to cover) and sit for a further 2 minutes.
• Drain water, and squeeze excess liquid from the ginger. Set the ginger aside to drain further on some paper towel.
• Prepare your pickling liquid by placing the water, rice wine vinegar and sugar in a non-reactive saucepan.On a medium heat, stir to dissolve the sugar. Increase heat, and boil for 30 seconds.
• Place your ginger pieces into the sterilised jars.Pour the pickling liquid on top.
• Seal the jar, and allow to cool on your kitchen bench for 30 minutes, before placing in the refrigerator.Can be eaten once cooled, but I prefer to enjoy about 24 hours after preparing to let the flavours develop.

QUICK AND EASY PICKLED CAULIFLOWER

Steps:

• Divide the sliced cauliflower, and bells peppers evenly between 2 wide mouth pint mason jars.
• Add vinegars, water, garlic, sugar, salt, mustard seeds, coriander, peppercorns, and red pepper flakes to a small pot and bring to a boil over medium high heat.
• Once the mixture reaches a boil remove it from the heat and let it cool for 5 minutes before pouring it into each jar. Make sure you get an even distribution of spices in each jar.
• Let the mixture cool completely before screwing the lid on and placing the jars in the refrigerator. Let sit for 24-48 hours before eating.

QUICK PICKLED CUCUMBER AND GINGER

Steps:

• Mix water, vinegar and sugar in a bowl until the sugar has dissolved.
• Mix in the cucumber, ginger and onion.
• Refrigerate for several hours until ready to serve.

HOW TO MAKE PICKLED GINGER

Steps:

• Peel the ginger and slice into paper-thin strips with a mandoline slicer. Pack the ginger strips into a container with a tight lid, or multiple containers. Pour the vinegar, sugar, water and salt into a small saucepan. Bring the mixture to a boil, then immediately pour the liquid over the ginger strips. Place the lid on the container and place in the refrigerator. Refrigerate the pickled ginger for at least 2 hours, and up to 2 days. The longer the better! Makes approximately 2 cups pickled ginger, drained.

GARI: JAPANESE PICKLED GINGER

Steps:

• Gather the ingredients.
• Wash the young ginger root and scrape off any brown spots with a spoon. Then scrape off all the skin with a scraper or peel the ginger by hand.
• Slice the ginger thinly and salt the slices. Leave salted ginger slices in a bowl for about 1 hour.
• Dry the ginger slices with paper towels and put them in a sterilized, heat-resistant container or jar.
• Mix the rice vinegar and sugar in a pan and bring to a boil until the strong vinegar aroma has evaporated.
• Pour the hot vinegar and sugar mixture over the ginger slices. If you want to keep the ginger spicy, pour out the liquid after about 1 minute. Otherwise, let the mixture sit for 2 to 3 minutes.
• Drain the slices in a colander and let them cool by placing them on a paper towel in a single layer. The pickled ginger should change its color to light pink; if you are using old ginger, it might not turn pink naturally.
• With clean hands, squeeze the liquid out of the slices and place them in a jar.

GINGERY QUICK PICKLES

Steps:

• Stuff the cucumbers, ginger and lime into a 1-quart glass or plastic jar with a tight-fitting lid.
• In another 1-quart jar, combine the vinegar, water, salt, sugar and coriander. Close the jar and shake vigorously until the salt and sugar dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.