Ginger Pickles
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Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • For the Pink Ginger Pickle
  • 1 cup sliced fresh ginger
  • ½ tsp sea salt
  • ½ cup brown rice vinegar
  • ¼ cup umeboshi vinegar
  • 2 Tbs maple syrup
  • 1 slice of red beet
  • For the Golden Ginger Pickle
  • 1 cup sliced fresh ginger
  • ½ tsp sea salt
  • ½ cup brown rice vinegar
  • ¼ cup umeboshi vinegar
  • 2 Tbs maple syrup
Instructions
  1. For the Pink Ginger Pickle
  2. Peel the ginger piece carefully and with a vegetable peeler slice paper-thin stripes as wide as possible (see picture)
  3. In a bowl massage the ginger with the salt until it starts to release liquid. Place a plate on top and put a weight on the plate to have a pressing effect. Let it stand to press for 1 hour.
  4. Drain off excess liquid and blot dry with a towel.
  5. In a glass jar with a lid combine vinegars and syrup. Lock the lid and shake until well mixed.
  6. Add the ginger strips and beet slices. Leave to marinate for six hours or overnight.
  7. It keeps in the refrigerator up to one week.
  8. For the Golden Ginger Pickle
  9. Peel the ginger piece carefully and with a vegetable peeler slice paper-thin stripes as wide as possible (see picture)
  10. In a bowl massage the ginger with the salt until it starts to release liquid. Place a plate on top and put a weight on the plate to have a pressing effect. Let it stand to press for 1 hour.
  11. Drain off excess liquid and blot dry with a towel.
  12. In a glass jar with a lid combine vinegars and syrup. Lock the lid and shake until well mixed.
  13. Add the ginger strips. Leave to marinate for six hours or overnight.
  14. It keeps in the refrigerator up to one week.
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/ginger-pickles/