I cooked up something new today ~ Homemade Pickled Ginger! My husband loves the stuff so I thought I'd give it a try. After sifting through a few online recipes, I slightly altered a version of one from Food Network: my alterations were that I doubled the recipe, added red pepper flakes instead of Thai Bird Chiles and I used black peppercorns vs. white. And because I just happened to have a jar of canned beets (also homemade mind you) I used beet juice vs. a small beet.
Ingredients
2 cups rice wine vinegar
1 tablespoon salt
1/2 cup sugar
1 small red beet, peeled and halved
2 bay leaves
1/2 tablespoon white peppercorns
2 Thai bird chiles
2 cups ginger slices, peeled (1/8-inch thick)
Directions
Combine everything but ginger in a saucepan and bring to a boil. Add ginger and turn heat down to a simmer for 1/2 an hour. Pull off heat and let stand until cool, about 1 hour. Place in jar and refrigerate overnight. Will keep for 1 month.
Ingredients
2 cups rice wine vinegar
1 tablespoon salt
1/2 cup sugar
1 small red beet, peeled and halved
2 bay leaves
1/2 tablespoon white peppercorns
2 Thai bird chiles
2 cups ginger slices, peeled (1/8-inch thick)
Directions
Combine everything but ginger in a saucepan and bring to a boil. Add ginger and turn heat down to a simmer for 1/2 an hour. Pull off heat and let stand until cool, about 1 hour. Place in jar and refrigerate overnight. Will keep for 1 month.
I'm sure the beet juice was meant to add a little pink color to the ginger, however as soon as I added the ginger to the boiling brew, the brine went colorless again. I had read on another site that the ginger will naturally turn pink from the chemical reaction to the brine after a few days. We'll have to wait and see. Regardless, Thom had to taste test it (no patience you know) and he said its better than store bought so I'm pleased.
Forget the razor blade, much easier with a paring knife!
The bubbling brew with spices in a tea ball.
Hey, hey - where'd that beautiful color go?
Abracadabra ~ the finished product!
9 comments:
You're a true chef. Looks delicious. Thanks for sharing the recipe and tutorial.
Hope you have a great rest of the week. :)
The taste test is what that counts not the color. Since I have no idea what this is, all I can say it looks good, and if Thom likes it. You done good!!!
Love you lady and some warm ((HUGS))
I can honestly say ~ you got one over on me with this one. I have never made pickled ginger; but you have me intrigued :) ... bring some over next visit??? Just a little taste??
yes please, just a little taste. And Thom, do you eat it right out of the jar like that? or do you add it to a sandwich?, meat condiment? is it spicy hot? I know Thom likes hot food. How do you use it...and yes, like sister Mel, you got one over on me too....leave it to Thom to come up with a newbie to us krauts.
BlessYa
Your so talented...That is nice compliment from the hubby...did you tell him a touch of love added to the recipe made it a winner.
They are awesome and excellent for you as well. I like them with just about anything. My grandmother being full German would pickle most everything.
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