Pickled Ginger
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 59
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 183
- Total: 12 hr 15 min
- Prep: 15 min
- Cook: 12 hr
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.