Pickled Ginger
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
- Servings: 32
- 1 lb fresh young ginger, peeled, sliced very thin
- 2 cups rice wine vinegar
- 1/4 cup champagne vinegar
- 1/4 cup cider vinegar
- 3/4 cup sugar
- 2 tablespoons kosher salt
- 8 -10 red shiso leaves (i used the shiso beefsteak) (optional)
Recipe
- 1 peel ginger and slice very thin on a slicer with the grain.
- 2 bring a pot of water to a boil then pour over the ginger and allow to stand for 10 minutes off of the heat.
- 3 drain the water.
- 4 combine all other ingredients and bring to a boil.
- 5 remove from the fire and add the ginger.
- 6 allow to sit at room temperature until cool and then refrigerate.
- 7 keeps for more than a month if covered tightly.
- 8 the juice is very good to use for vinaigrette's and marinades.
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