Pickled Ginger

Name: Pickled Ginger
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT12H0M0.000S
Total time: P0Y0M0DT12H15M0.000S
Yield: 12 servings
Cuisine: asian
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)

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Level: Easy
Total: 12 hr 15 min

Prep: 15 min
Cook: 12 hr

Yield: 12 servings

Level: Easy
Total: 12 hr 15 min

Prep: 15 min
Cook: 12 hr

Yield: 12 servings

Ingredients

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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.

My Private Notes

Show: East Meets West with Ming Tsai

Episode: Ginger

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