Pickled ginger: recipe at home step by step with photo and video

Dishes with the addition of pickled ginger appeared in Russian cuisine after the popularization of sushi in the country. In this way, you can save the hotness of the spice, besides, the spice acquires a delicate and pleasant taste, retains its beneficial qualities.

Methods of pickling

From a variety of recipes, you can choose those that are adapted to Slavic cuisine. Eastern recipes contain ingredients that are not so easy to find on the shelves in Russian stores.

Recipe 1

This recipe makes pickled ginger almost indistinguishable from the original recipe.

Ingredients required for cooking:

200 - 250g ginger;
granulated sugar - 1 dessert l.;
vinegar - 1 tbsp. l.;
s alt - 1 full tbsp. heaping spoon;
drinking water, purified - 600 ml.

Peel the root from the upper skin and cut into strips with a potato peeler. Boil half of the water according to the recipe with s alt and pour into the chopped root. After 5 minutes, the water is drained. Boil the remaining 300 ml with sugar and pour into a container with cooked chips.

Wait until it cools completely and add water and s alt there, pour vinegar and place in the refrigerator. The appetizer will be ready to serve by the next day.

Sometimes ginger doesn't acquire a specific pinkish tint when pickled. This color is formed in young specimens after interaction with vinegar.

Recipe 2

Since they usually sell old, long-stored roots on the shelves of retail outlets, beets are used to dye ginger pink at home.

Required products:

root - 250 g;
apple cider vinegar - 100g;
sugar in the form of sand - 1 dessert spoon;
fresh beets - 20g;
half a glass of drinking water.

Peel the roots, scraping off the upper skin, s alt and place in a cool place for 2 - 4 hours. Then they are washed, dried and cut into long plates with a vegetable cutter. Fold in a metal colander and immerse for 2 - 3 minutes in a pot of boiling water. After the spice is cooled.

At this time, the marinade is being prepared (vinegar, water and granulated sugar are mixed). The beets are rubbed on a fine grater and mixed with cooled ginger.The mixture is placed in a glass container and poured with the prepared marinade. After insisting for 3 days, the spice can be used as food.

Pickled ginger at home is stored for no more than 30 days from the date of preparation. Store only in the refrigerator compartment.

Recipe 3

The most common way to pickle this root is called beni-saga. They use only last year's coarsened roots.

Snack Ingredients:

last year's ginger - 500 g;
50g red wine;
rice vinegar - 250g;
1 tbsp l. plain vodka;
0.5 cup sugar.

The root, peeled from the upper skin, is blanched with boiling water for about 2 - 3 minutes. After cooling, cut into plates and put them in a glass container. The remaining ingredients are placed in a saucepan and boiled. The plates are poured with hot brine for pickling ginger.

Such cans can be sealed tightly with a metal lid and stored in a cool place. After a couple of hours, the ginger should turn pink. According to this recipe, the spice is considered ready for use only after a few hours.

Store the cooked root only in a ceramic or glass container. Metal containers will spoil the taste of the product.

Recipe 4

This method is worth using if you need a spice as a snack today. It will be possible to serve it to the table a couple of hours after preparation.

Ingredients for cooking:

250g root;
granulated sugar - 2 tbsp. l.;
rice vinegar - 1 tbsp;
1 tbsp l. s alt;
plum juice - 1 tbsp. l.

Before you pickle ginger at home, you should prepare the marinade and, after peeling the root, cut it into thin slices. S alt the prepared ginger and set aside to s alt for 2 minutes.

Elastic spice will turn out if you choose roots without visible damage, with smooth skin.

If the plates turn green, do not worry - this is a normal moment. For the marinade, mix the ingredients in a container and bring almost to a boil. Make sure to dissolve the s alt and sugar, but do not boil.

Then chopped strips of root are placed in the marinade. Plum juice is poured into it. The fire is reduced so that the contents of the pan only languish. After half an hour, the container is removed from the heat, cooled to room temperature and placed in the refrigerator. After a couple of hours, everything is ready.

Recipe 5

This is another quick pickle recipe. The test can be removed after a couple of hours. At the same time, it is easy to make ginger at home - the recipe is quite simple. The finished dish has a slightly burning ginger flavor and a dense texture.

Required ingredients:

fresh roots - 300 g;
2 tbsp. l. wine vinegar;
80 - 100 g sugar;
25g vodka;
0.5 tbsp l. s alt (better to use sea s alt);
0.5 tbsp l. beetroot juice.

Place peeled ginger for a few minutes in boiling water on the stove. Then drain in a colander and let dry completely. At the next stage, cut the root into plates using a vegetable cutter or a sharp knife.

After mixing the remaining ingredients in a saucepan, heat until boiling. Slightly cooled marinade is poured into a jar to the plates. The container is covered and placed in the refrigerator on a shelf. On the same day, home-cooked ginger can be tasted.

Recipe 6

In restaurants, when serving sushi, a piece of pickled ginger is served for each roll. This improves digestion and contributes to the disinfection of the product. The soy sauce present in this recipe will add a non-standard touch to the taste.

The spice prepared in this way goes well not only with rolls, but also goes well with meat dishes. In addition to the delicious taste, ginger will deliver the necessary vitamins to the body.

To select a young root when buying, you need to pry off the skin with your fingernail: it should easily expose the root, as on a young potato.

You will need the following ingredients:

200g fresh ginger;
1 tbsp l. soy sauce;
40g granulated sugar;
2 - 3 tbsp. l. rice vinegar;
300g purified water;
a couple of pinches of sea s alt.

Washed and sliced \u200b\u200bthe root, pour 300 ml of water and heat until boiling. Marinade filling is prepared in the usual way - by boiling the ingredients provided for in the recipe. Heating is carried out until all the crystals of sugar and s alt are dissolved.Ready ginger is placed in a glass container or jar and poured with brine removed from the stove. After cooling, the container is placed in the refrigerator for 3 days to marinate well.

Pickled ginger is baked with poultry and meat, added to salads. An exquisite dish is obtained by combining oriental spice with pineapple or citrus fruits.

Serving ginger provides for the elimination of aftertaste in one case, and in the other, the root acts as a full-fledged snack, served with main dishes. So, it is served with sushi precisely in order to remove the taste of what was eaten in order to enjoy the next roll, and as a snack, you can eat spice as much as you want. In addition, the pickled root is a storehouse of vitamins, it helps the heart muscle and the gastrointestinal tract.