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The recipe that we will offer you will give your table and Japanese-style menu the very special taste of pickled ginger that is served in sushi restaurants.

The only difference is its color. Homemade pickled ginger will be creamy in color. But you can use a culinary trick - add a small slice of fresh beets to the marinade for it. This way you can achieve the ginger color of the best restaurants Japanese cuisine. To prepare pickled ginger at home, take only fresh ginger root, not wrinkled, with a thin elastic peel. This ginger will not let you down and will ultimately give you excellent results.

Useful equipment and ingredients

To cut ginger, it is best to use not a table knife, even if it is very well sharpened, but a vegetable peeler. It is with its help that the thinnest plastics from ginger root are cut.

To prepare ginger in a marinade, you will need ginger root itself (200 g), rice vinegar (1.5 cups), salt (1.5 tsp), marinade salt (half a tablespoon), sugar (2 tablespoons) .

How to make pickled ginger

Peel the ginger and cut into plastic pieces with a vegetable peeler. Sprinkle with salt, rubbing the strips on all sides. Let them sit in salt for now. And we will prepare the marinade.

Mix vinegar, sugar, salt for the marinade, cook the marinade over medium heat, but not for long, literally until the moment when the salt and sugar dissolve in it. Rinse the ginger from salt in a colander. Now pour the prepared hot marinade over the ginger and let it cool.

Now the ginger strips in the marinade need to be boiled over low heat for half an hour. Cooked? Pour everything - both ginger and marinade - into a jar. Close the lid. Place it in the refrigerator when it cools down. The ginger needs to sit in the refrigerator for six hours until fully cooked.

We remind you that before putting the jar in the refrigerator, you can also add a piece of fresh beets to the marinade. By the way, in addition to coloring, beets will play another important role in the taste of pickled ginger - they will remove excess sharpness and bitterness from it. Enjoy! Don’t forget to make your own sushi or rolls with pickled ginger, recipes for which you can find in abundance on Povarenka.

Ginger is a seasoning that has a unique taste and is at the same time extremely healthy. The product is famous for its anti-inflammatory and bactericidal properties, strengthens the immune system and increases the overall tone of the body, helps improve metabolism and lose weight. In Asian countries it is an ingredient in many dishes and sauces. Pickled ginger serves as an independent snack; pieces of it are served with rolls - the use of this seasoning allows you to cleanse your taste buds, preparing them for the perception of a new type of food. This savory snack was loved by many of our compatriots, and housewives learned to prepare pickled ginger at home. It is cheaper than store-bought, and its taste best suits the gastronomic preferences of the cook and his family members.

Cooking features

Even a novice housewife can make pickled ginger; she just needs to learn a few subtleties:

The younger the ginger, the more delicate its structure and mild taste it has. Old ginger may be too fibrous and pungent; even amateurs will find it unpleasant to eat. spicy seasonings. If you see that the ginger root is large and has many branches, it is worth looking for a younger specimen.
It is believed that Asian ginger tastes better than African ginger. It has a light golden hue, whereas those grown in Africa are much darker.
Beware of purchasing stale or spoiled ginger. The fresh root is hard and elastic; when you try to bend it, you hear a cracking sound, juice comes out, and you smell a distinct smell characteristic of this product. If the root is limp, soft, smells of dampness or mold, or has cut areas, it is advisable to refrain from purchasing.
Before pickling ginger, it must be peeled, trying to remove as thin a layer of skin as possible, and cut into thin slices. You can do this using sharp knife, shredders, vegetable peelers. You should cut across the grain, otherwise you are unlikely to like the finished snack.
It is not recommended to pickle ginger in table vinegar; more preferable soft options: rice, apple, grape vinegar, wine, soy sauce.
Not every marinade allows you to give ginger the appetizing pink tint that many are accustomed to. For this, a marinade with the addition of beets, red wine or red wine vinegar, as well as plum vinegar is suitable. However, if the ginger turns out lighter than you expected, this does not mean that its taste will disappoint you.

Store pickled ginger in the refrigerator, placing it in a glass jar or plastic container. The shelf life of the product is 4 weeks.

Classic pickled ginger recipe

ginger (already peeled) - 0.3 kg;
water - 0.5 l;
rice, grape or apple cider vinegar 96 percent - 120 ml;
sugar - 120 g;
salt - 5 g.

Cooking method:

Wash the ginger root, peel it, cut into thin slices.
Sprinkle the ginger with salt and leave in a cool place for 6–12 hours.
Boil water and place ginger in it. Cook it for 2-3 minutes.
Add sugar and vinegar and continue cooking for another 5-7 minutes.
Remove from heat. Remove the ginger slices from the hot marinade and place them in a prepared container or other container.
Wait until the marinade becomes warm, pour it over the ginger.
Close the container (container) tightly and put it in the refrigerator.

Video recipe for the occasion:

Ginger prepared according to this recipe will be ready for use only after 2-3 days. Take your time, let it marinate, only then will it be truly tasty.

Ginger pickled in plum vinegar

ginger root (peeled) - 150 g;
plum vinegar (6 percent) - 150 ml;
sugar - 60 g;
salt - 20 g;
water - 1 l.

Cooking method:

Sprinkle peeled and thinly chopped ginger with salt and leave for 10 hours.
Rinse the ginger slices.
Boil water, put ginger in it, cook for 2-3 minutes, drain in a colander, but do not pour out the broth yet.
Measure out 0.2 liters of broth, mix it with vinegar and sugar. Stir until all the crystals have dissolved.
Wait for the marinade to cool to room temperature.
Place ginger in a glass jar and fill with marinade.
Close the jar tightly and put it in the refrigerator.

You will be able to taste the seasoning within a day. By this time it will turn reddish-orange in color.

Instant pickled ginger (with vodka)

young ginger root (peeled) - 0.2 kg;
vodka - 10 ml;
salt - 5 g;
sugar - 60 g;
wine vinegar (red) - 60 ml;
water - 0.25 l.

Cooking method:

Peel and slice the ginger into thin slices and place it in a bowl.
Boil water, pour boiling water over ginger, leave for 5-10 minutes.
Remove the ginger from the water and let it dry.
Mix a spoonful of water in which the ginger was soaked with sugar, salt and vinegar. Bring the marinade to a boil, pour in vodka, stir and remove from heat. Wait for the marinade to cool.
Place the ginger in a jar, pour in the marinade that has cooled to room temperature, screw on the lid and leave for 5–6 hours at room temperature.

After this, pickled ginger can be served with rolls, fish, and meat. To store it, it must be stored in the refrigerator.

Pickled ginger with beets

beets - 50 g;
sugar - 30 g;
salt - 5 g;
water - 0.5 l;
apple cider vinegar (6 percent) - 50 ml.

Cooking method:

Peel the ginger and chop it finely.
Boil a glass of water, mix it with salt, pour in the ginger, leave for 10 minutes, drain the salted water.
Pour a glass into a small saucepan clean water. Pour sugar into it and stir. Place on medium heat.
When the water boils, pour vinegar into it, stir, remove from heat.
Place the ginger in a glass jar or plastic container.
Peel the beets, cut into slices, cover the ginger with them.
Pour in the hot marinade and leave at room temperature until the marinade has cooled.
Close the jar with a lid and place it in the refrigerator.
After a day, drain the marinade and discard the beets. Place the ginger in a clean container, cover and store in the refrigerator.

Beetroot gives pickled ginger its vibrant red color. This makes it more appetizing.

Pickled ginger with red wine

peeled ginger - 0.25 kg;
apple or grape vinegar (6 percent) - 100 ml;
water - 50 ml (not counting the consumption for cooking ginger);
red dry wine- 50 ml;
vodka - 20 ml;
sugar - 40 g;
salt - 5 g.

Cooking method:

Cut the peeled ginger into thin slices.
Drop the ginger slices into boiling water. Boil it for 1-2 minutes if it is young, or 4-5 minutes if it is old. During boiling, the ginger must be stirred so that the plates do not stick together.
Drain the ginger in a colander, place it on a platter, and let dry.
Mix 50 ml of water with salt and sugar. Stirring, bring to a boil. Pour in wine and vodka, boil for 2-3 minutes. Add vinegar and remove from heat.
Sterilize the jar, place the ginger in it, and fill it with hot marinade. Cover with the lid, but do not screw it on.
Leave to ferment at room temperature.
After 4 days, close the jar tightly and put it in the refrigerator.

This method is even suitable for pickling old ginger.

Pickled ginger with white wine

peeled ginger root - 0.25 kg;
vodka - 20 ml;
dry white wine - 40 ml;
grape vinegar (6 percent) - 100 ml;
water - 40 ml;
sugar - 40 g.

Cooking method:

Peel the ginger root and cut it into thin slices.
Mix water with wine, vodka and sugar.
Place the mixture over low heat and, stirring, bring to a boil.
Until the sugar is completely dissolved, add vinegar.
Once the marinade returns to a boil, remove it from the heat.
Place the ginger in the container in which you will marinate it.
Pour in hot marinade.
Leave to cool at room temperature.
Close the jar with the cooled ginger in the marinade tightly and put it in the refrigerator.

According to this recipe, the ginger should be marinated for three days, after which it can be removed from the marinade and transferred to a clean container.

Pickled ginger with balsamic vinegar

peeled ginger - 0.25 kg;
balsamic vinegar - 80 ml;
sugar - 60 g;
salt - a large pinch;
water - 0.25 l.

Cooking method:

Pour water into thin slices of ginger, bring to a boil, cook for 2 minutes.
Remove the ginger from the broth, drain half of the broth, combine the remaining with sugar and salt.
Heat the broth, stirring. Make sure the granules are completely dissolved.
Add vinegar. Wait for the marinade to boil.
Pour hot marinade over ginger. Once cooled, place in the refrigerator.

In a day, the seasoning will be ready for use. Ginger marinated in balsamic vinegar goes especially well with meat.

At home, you can pickle ginger according to different recipes. In some versions, vinegar predominates, in others it is taken less, but it is supplemented with alcohol. The ratio of sugar, salt and water may also vary. To find the version of pickled ginger that suits your taste, sometimes you have to try several recipes. Until you find the ideal, from your point of view, method of preparing the spicy seasoning, you should prepare it in small quantities.

Fans are interested in how to pickle ginger at home to season sushi and rolls, because with the help of the sweet-tart root you can not only fully appreciate the palette of Asian food, but also add flavor to many European dishes. The recipes below will help you master simple cooking techniques.

How to pickle ginger?

Pickled ginger root has an excellent refreshing taste. It becomes this way thanks to marinating in sweet and sour brines. The preparation technique is simple: the root is peeled, thinly sliced, boiled for a couple of minutes in boiling water, then poured with a marinade consisting of hot water, sugar and vinegar, and placed in the cold for a day.

Before pickling ginger at home, you need to purchase a fresh and young product. It is rich in anthocyanins, which, when marinated, will give the preparation a soft pink hue. Old ginger can only be “colored” artificially - with the help of beet juice.
To determine the age of the root, run your fingernail along the peel - a young root is very easy to clean.
In order for the ginger to be quickly and well soaked in the marinade, it must be cut equally thin. It's better to use a vegetable peeler.
Regardless of age, peeled and thinly sliced ginger should be steamed. To do this you need to put it in cold water and bring to a boil. Cool and start marinating.

Marinade for ginger at home - an important component that determines the taste finished product. Traditionally, ginger is kept in a marinade consisting of water, sugar and rice vinegar. The latter not only speeds up the pickling process, providing an antiseptic effect, but, unlike its “brothers,” it is good for the stomach.

Ingredients:

sugar - 25 g;
water - 140 ml;
rice vinegar - 220 ml.

Preparation

Mix all the ingredients together.
Bring to a boil and pour the marinade over the ginger pieces.
Close the container and refrigerate for a week.

A simple way to pickle ginger is based on preliminary preparation. So, pre-salted and boiled root will marinate in just 5 hours, which is an excellent result. This technology makes it possible to quickly obtain fresh ginger in the required volume, immediately before use.

Ingredients:

ginger - 200 g;
rice vinegar - 370 ml;
sugar - 60 g;
salt - 25 g.

Preparation

Before quickly pickling ginger at home, thinly slice the peeled root and mix with 15 g of salt.
Heat the rice vinegar, sugar and remaining salt, add the salted ginger and cook for 30 minutes.
Transfer to a sterile jar and refrigerate.
The ginger will be ready in 5 hours.

How to pickle ginger with regular vinegar?

Pickled ginger - a recipe that involves various combinations. The composition of marinades can include not only expensive and rare components, but also ordinary table vinegar, with the features of which every housewife is familiar. This product is simple, affordable and can reduce the cost of the marinade without losing taste qualities ready dish.

Ingredients:

ginger - 250 g;
sugar - 20 g;
vinegar - 20 ml;
salt - 10 g;
water - 450 ml.

Preparation

Bring 225 ml of salted water to a boil and pour over the ginger for 5 minutes.
Boil the remaining volume of water with sugar.
Add ginger and vinegar.
Marinate in the cold for 12 hours.

Ginger pickled in apple cider vinegar will compete with recipes with rice vinegar. Apple cider vinegar has a light sour-fruity taste, delicate aroma and excellent preservative properties. The cooking technique is also pleasant: you just need to mix the vinegar with the accompanying ingredients and immerse the ginger in the hot marinade.

Ingredients:

apple cider vinegar - 140 ml;
water - 70 ml;
sugar - 60 g;
salt - 20 g.

Preparation

Blanch the ginger for 3 minutes. Refrigerate.
Mix apple cider vinegar with water, sugar and salt. Warm up on fire.
Pour hot marinade over ginger.
After cooling, place in the refrigerator for 2 days, after which the pickled will be ready.

Preparing pickled ginger at home in a sauce of honey and lemon juice will delight fans of healthy food, because such a marinade can not only preserve, but also strengthen beneficial properties ginger, saturating it with vitamins, aromas and taste. At the same time, the sauce cooks quickly and copes with its task in 30 minutes.

Ingredients:

ginger - 350 g;
honey - 100 g;
lemon juice - 80 ml.

Preparation:

Blanch the ginger for half a minute.
Mix lemon juice and honey, add ginger and stir.
Marinate for 30 minutes.

Pink pickled ginger is obtained by the interaction of anthocyanins (substances contained in the root) with an acetic environment. Only young roots have such qualities. If these are not available, you can achieve a soft pink hue artificially by adding a piece of beet during cooking or using red wine in the marinade.

Ingredients:

ginger - 300 g;
sugar - 30 g;
salt - 20 g;
water - 550 ml;
red wine - 60 ml;
wine vinegar - 125 ml.

Preparation

Add salt and ginger to 500 ml of water and cook for 3 minutes.
For the marinade, mix 80 ml of hot water with sugar, wine and vinegar.
Pour the marinade over chilled ginger and leave it at room temperature for 3 days.

Those who prepare Japanese dishes at home are interested in learning how ginger is pickled for sushi. After all, it is needed not only to enrich the taste and harmony on the table, but also to protect the body from microbes found in raw fish. A traditional marinade of vodka and rice vinegar will enhance the bactericidal properties of ginger and add piquancy.

Ingredients:

ginger - 250 g;
vodka - 50 ml;
rice vinegar - 75 ml;
water - 20 ml;
salt - a pinch.

Preparation

Chop the ginger, blanch and place in a sterile container.
Mix the remaining ingredients and bring to a boil.
Pour in the ginger. In 72 hours it will be ready.

Pickled vegetables, which were discovered hundreds of years ago, are extremely popular. In addition to excellent taste, ginger has healing properties and has long been used for the prevention and treatment of diseases, and its low calorie content and high content essential oils allows you to fight excess weight.

Ginger contains a supply of amino acids and antioxidants that slow down the aging process and help treat cancer.
Pickled ginger is an excellent bactericidal preparation. It destroys germs and improves immunity.
Ginger is an excellent tonic that stimulates the functioning of the entire body.