Dear friends, how good it is that pickled ginger is not in short supply for us now. The recipe at home for this dish is a must-have for those who love and respect spicy spicy spice. And it's great that you can use more than one recipe, but try out different options in practice and choose the best one for yourself.

It is about how to pickle ginger at home and will be discussed today. It's no secret that finished products in the store are not always without harmful additives and do not always have a rich taste. We offer you a collection of ways to pickle ginger.

Pickled ginger - a recipe at home

Before proceeding directly to the description of cooking, it is worth noting that pickled ginger according to any recipe at home will turn out tastier if you take into account a few useful tips. In this case, the spice will turn out not only fragrant, but will also bring invaluable health bonuses. Now for some helpful tips:

♦ How the root is cut is important. The cut should go obliquely, and the slices themselves should be as thin as possible. For cutting, use a sharp knife or vegetable cutter. It is also allowed to cut the root tuber into thin strips.

♦ For the marinade, you can use different types of vinegar: wine, plum, rice, apple or regular without additional flavor.

♦ To make a beautiful pickled ginger, a recipe at home (any of the proposed ones) can be supplemented with a spoonful of red wine. It will give a light, but pleasant shade and aroma to the dish.

♦ To be sure that ginger is organic and fresh, you can try growing this plant yourself. How this can be done is described in one of the previous articles.

♦ But if you buy ginger in the market or in a store, remember that it must be young. A distinctive feature that can be adopted is a thin skin that is easily scraped off even with a spoon handle.

♦ Dried with dark spots are not suitable for cooking. The root should be hard with a uniform light-colored skin.

♦ There are a few other important signs to look out for. About them, as well as what must be done before pickling, is described in the video. Watch and remember:

Recipe 1 - with vinegar and salt

Peeled ginger is cut into thin slices and sprinkled with salt. For 200 g of ginger, take 2 teaspoons of salt. While the root is salted, it is necessary to prepare the marinade.

350 g of vinegar (preferably rice) is poured into a saucepan, add 2-3 tbsp. spoons of sugar and 1 teaspoon of salt. Heat until sugar and salt dissolve.

Ginger is washed from salt, poured with still warm marinade and put on fire. Heat over low heat for about 20 minutes. After that, cool and store in the same liquid. The next day, your pickled ginger will be ready to eat.

Recipe 2 - with rice wine

Peel the root of fresh ginger and soak for a minute in boiling water. Then blot the root with a napkin to remove excess moisture.

Mix rice wine (“Mirin”) and sake in a 1:1 ratio in a small saucepan, add sugar (for every 100 ml of liquid, 1 teaspoon without top). Bring the mixture to a boil and remove from heat. Allow the marinade to cool. If there is no rice wine, then it can be replaced with white wine, while slightly increasing the portion of sugar.

Whole or cut into large pieces of ginger root is placed in a glass jar and poured with ready-made wine marinade. Put in the refrigerator for 4 days for impregnation.

Recipe 3 - with soy sauce

Peeled ginger (200 g) is cut into thin slices and poured with cold water. Leave the root soaked for a while.

The marinade is prepared by adding 1 teaspoon of soy sauce and vinegar, sugar (3 teaspoons) and salt (1 teaspoon) to 0.5 liters of water. The mixture is brought to a boil and cooled.

Sliced ​​ginger is put on a slow fire, brought to a boil and removed from heat. Drain water. The cooled ginger is poured with marinade and allowed to brew for an hour.

Recipe 4 - with wine and vodka

Peeled and washed ginger (250 g) is cut into large pieces and boiled for a minute. Dry and cut into thin slices.

For the marinade, dry white wine (40-50 ml), vodka (25 ml) and sugar (40 g) are heated over low heat. A weak 2.5% vinegar (100 ml) intended for sushi is added.

Placed in a glass jar, ginger slices are poured with hot marinade and allowed to brew. After that, pickled ginger is kept in the refrigerator for about 3 more days.

Recipe 5 - with vodka

Peeled ginger (200 g) is cut into plates and poured with boiling water for 2-3 minutes. Take out of the water and dry.

Wine vinegar (50 ml) and vodka (10 ml) are poured into the pan. Add a pinch of soda, ½ teaspoon of salt and 2 tbsp. spoons of sugar. Heat the mixture over a fire until the salt and sugar are completely dissolved. Ginger is placed in a glass container and poured with a cooled marinade. Let it brew for about 6 hours.

Recipe 6 - with beets

Sometimes the question arises of how to pickle ginger at home without dyes, but to make it pink. To do this, they just use beets. I’ll warn you right away that pickled ginger will not have a bright color, there will only be a very light pinkish tint.

Thinly sliced ​​ginger root (200 g) is poured with boiling water (1 cup), to which salt (1 teaspoon), sugar (1 tablespoon) and vinegar (50 ml) are added. Add 5-6 slices of fresh beets.

The jar is tightly closed and allowed to brew in a warm marinade. When the contents have cooled, the jar is removed in the refrigerator. After 3 days, pickled ginger is ready.

Let the proposed simple recipes for pickled ginger at home be useful to you.

Bon appetit!