03 October 2016 2015

Ginger root contains an abundance of useful components. In ancient times, they were treated for many diseases: from nausea to wounds and burns. Today, these tubers are loved for their properties to slow down the aging process and increase libido.

Cooks add this root to teas, pastries, soups, sauces, vegetable and meat dishes. In the traditions of Russian cuisine, ginger is added to sbiten, kvass, braga, gingerbread and buns.

Pickled ginger, so popular lately, has an interesting sweet and sour flavor.

Its lovers are often interested in why the pickled root is colored pink? In nature, young tubers have such a color. But it's almost impossible to find them at merchants. Therefore, cooks give ginger the desired color with plum juice or red wine.

Making delicious pickled ginger at home is quick and easy. It is enough to choose from a variety of recipes one that is most suitable for you.

simple recipe

Despite its simplicity, many hostesses dubbed this recipe as the most successful, and all because pickled ginger is the most delicious.

Required:

• A quarter kilogram of ginger root;
• One hundred ml of su (Japanese rice vinegar) or regular apple cider vinegar;
• One and a half tablespoons of sugar;
• A small piece of beetroot;
• Three and a half tablespoons of water (only needed if regular vinegar is used).

The first step is to prepare the root. It should be scraped to clean the top layer of the skin. After that, all other components are measured.

The cleaned product must be rubbed with coarse rock salt and placed in the refrigerator for four hours. After a while, remove the root, rinse with water and wipe dry with a paper towel.

Chop with golden thin plates along the fibers. The easiest way to do this is with a vegetable cutter. Get an impressive crust of thin slices.

Put on fire and boil a pot of water. Transfer the chopped root to a colander and dip into boiling water. Hold there for 2 minutes, and let cool.

Then you should proceed to the preparation of the marinade. To do this, sous or apple cider vinegar is mixed with water, in which a specified amount of sugar is dissolved.

Cut beets into thin slices. It is not necessary to use it if the color of the finished product is not important (it will be white without beets). Prepare a jar, put the chopped vegetables into it.

Pour the prepared marinade over the food, close the jar tightly with a lid and place in the refrigerator. The marinating process usually takes three days. After the time has elapsed, the pickled root is ready to be eaten.

Ginger marinated in wine: a homemade way

Also a very simple recipe, the end product of which exceeds all expectations. Pickled tubers are tastier than from the store, and even without incomprehensible harmful additives.

Required:

• Ginger - three roots;
• 3 teaspoons of sugar;
• a teaspoon of salt;
• 4 tablespoons of dry red wine;
• 2 tablespoons of vinegar;
• 100 ml of water.

Let us consider in detail how to pickle ginger in wine at home. First you need to prepare the root: wash it and peel it. Place the peeled root in a container, pour water into it and boil.

Ginger should boil for about four minutes. After the product must be removed from the container and allowed to cool. Cut the prepared root into thin slices.

Take a separate container, mix sugar and salt in it. Alternately add red wine, water and vinegar to the marinade in the required quantities. Put the container with the marinade on a fire of low intensity and bring to a boil.

Put the mixture in a jar and pour over the prepared marinade. The marinade should completely cover the root slices. If there is not enough liquid, it can be diluted with boiling water.

Close the jar carefully with a lid and let cool. Place the marinated ginger in the refrigerator for three days. When the time comes to an end, delicious pickled ginger can be safely enjoyed.

How to cook pickled ginger with vodka at home

You will need:

• Young ginger - 200 g;
• Salt - 3 g;
• 50 ml of wine vinegar;
• 10 ml of vodka;
• 45 g sugar.

Wash the golden root, peel off the upper peel. Cut the prepared product into large pieces, put on a dish and pour boiling water over it. After two minutes or so, take it out and dry it. Take a vegetable peeler and thinly slice the root with it.

In a separate bowl, mix wine vinegar, salt, vodka, granulated sugar and a spoonful of water. Stir the marinade thoroughly, boil over low heat and let cool.

Take a jar of suitable size. Scald it with boiling water. Fold the ginger root into a container and pour over the marinade that has cooled down. Close the jar with a tight lid and leave it alone for at least five hours. After a while, an excellent seasoning for meat and fish is ready to eat.