| Level: | Easy |
| Total: | 12 hr 15 min |
| Prep: | 15 min |
| Cook: | 12 hr |
| Yield: | 12 servings |
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)
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 59 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 183 mg |
Reviews
Great recipe! Authentic flavor. Will never eat store bought pickled ginger again. I followed the recipe exactly, the only thing I would do different next time is to slice thinner than 1/8 of an inch.
This recipe is fantastic! It tastes exactly like the pickled ginger in sushi restaurants, which was exactly what I was hoping for. Another reviewer mentioned that they left out the bay leaves, but I wouldn’t. I used two small leaves and they imparted a flavour that I think would be missed.
loved it!!!
I didn’t have the bay leaves on hand, but I’m not sure it even needed it. It tasted great. I usually ask for extra ginger when eating sushi, so I sliced mine a bit thicker than I would probably recommend. Tricky to shave slices by hand that are that uniformly thin; would probably be best with a mandoline or some other kitchen gadget of the like. Highly recommend.
Really enjoyed this recipe – fabulous taste far superior to commercial brands. Good colour and aroma. Well worth trying.