By pollypocketsy
Pink Pickled Ginger
2 steps
Prep:2minCook:5min
Pickled Ginger is so easy to make and is super good for you and your gut health. It’s really tasty with Japanese food like sushi or even on the side of certain noodle dishes
Updated at: Thu, 17 Aug 2023 09:01:20 GMT
Nutrition balance score
Good
Glycemic Index
33
Low
Glycemic Load
4
Low
Nutrition per serving
Calories49.3 kcal (2%)
Total Fat0.3 g (0%)
Carbs11.3 g (4%)
Sugars4.7 g (5%)
Protein0.9 g (2%)
Sodium28.8 mg (1%)
Fiber0.9 g (3%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
First use a spoon and scrape the skin off the Ginger . Then use a mandolin and thinly slice the Ginger . Slice the big pieces of ginger lengthways in half then sprinkle the pieces with salt and let sit 30 minutes . Slice a red onion in the thin slices and set aside .
ginger500 gram
salt
red onion1 Step 2
In a pot add the water sugar and vinegar and bring to a boil stirring to make sure the sugar has dissolved . Make sure the 2 mason jars or preserve jars have been sterilized ( steam sterilize then with boiling water ) now add in the onion into each jar ( you can use beetroot or radish also for the pink color if you don’t like red onion) . Divide the ginger between the two jars then fill with the pickling liquid up to the neck of the jar not the very top. Seal the jars let them cook then place in the fridge . Shake once daily for a week and they will be ready .keep stored in the fridge unopened for 2 months and once opened use up to three weeks
