If you’re a fan of ginger, then you know about the sweet and mild flavor of the pink pickled ginger that accompanies your sushi. Pickled ginger is a flavor-packed treat that is simple to make and will last you a couple weeks.
This recipe is super-easy, so you can go from a knob of ginger to delicious pickled ginger in about 24 hours. Enjoy with sushi, seared tuna, or simply on its own.
Click here to see more pickling recipes and tips.
- 1 ½ cups ginger, sliced into thin strips
- ½ cup sugar
- 1 cup rice vinegar
- ½ teaspoon salt
Bring a large pot of water to a boil and add the ginger. Return to a boil and cook for 15 seconds. Immediately strain and set aside. In the same saucepan, combine the sugar, vinegar, and salt. Add the ginger and combine well. Bring the mixture to a boil, reduce heat to a simmer, and cook for 30 minutes, stirring occasionally to ensure the ginger is submerged. Set mixture aside and allow to cool.
Store ginger and liquid in tightly sealed jars and keep refrigerated for up to two weeks.
How to Make Quick Pickled Vegetables: Guide & Recipes
Do you ever eat a delicious meal out and try to figure out where all the flavor is coming from? Because we definitely do that!
We’ve discovered that sometimes there’s a crunchy pickled vegetable element that really brings the dish to the next level.
And since quick pickled vegetables are so easy to make at home, we decided it’s time to share our foolproof recipes with you!
How to make Pickled Ginger
The Ingredients & possible substitutes
You&rsquoll only need a handful of ingredients:
- ginger root
- rice vinegar &ndash I am using white rice vinegar. Brown rice vinegar would also be fine.
- sugar &ndash I am using white sugar but can also use dextrose or brown sugar.
The Basic Steps
As always you can find the whole recipe below in the box. I want to show you the basic steps first, though.
Step 3: Then fill the ginger and liquid into a jar, close the lid, let it cool off. Then store it in the fridge. The ginger will last for months. Let it pickle at least overnight before using the ginger.
- 8 ounces fresh ginger, peeled (see Tip)
- 5 tablespoons white vinegar
- ½ cup pure maple syrup or agave nectar
Slice ginger very thin using a mandoline or sharp vegetable peeler. (It's OK if pieces vary in size.) Place ginger in a medium saucepan and add enough water to cover by about 2 inches. Bring to a boil over high heat let boil for 5 minutes. Drain and rinse well with cold water. Return the ginger to the pan and cover with about 2 inches of water again repeat the boiling, draining and rinsing two more times.
Return the ginger to the pan. Add just enough water to cover the ginger, then add vinegar and maple syrup (or agave) bring the liquid to a boil. Boil, stirring occasionally, until there is about 1/2 inch of syrupy, thick liquid left in the bottom of the pan, 15 to 20 minutes. Let cool before serving.
Make Ahead Tip: Refrigerate in its syrup in an airtight container for up to 2 weeks.
To peel fresh ginger, use the dull side of a vegetable peeler or a kitchen spoon to scrape off the papery peel.
Recipe of Any-night-of-the-week Pickled Ginger Carrot Salad
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We hope you got insight from reading it, now let’s go back to pickled ginger carrot salad recipe. You can cook pickled ginger carrot salad using 6 ingredients and 1 steps. Here is how you do that.
The ingredients needed to prepare Pickled Ginger Carrot Salad:
- Provide 250 grams of Ginger, fresh peeled and paper thin sliced.
- Prepare 1 of Onion, thinly sliced (Red Preferred).
- Use 1 of Carrot, peeled and thinly sliced – blanched in salt water.
- Provide 1/2 teaspoon of salt.
- Provide 6 of Long Hot Green chillies, sliced.
- Take 4 Tablespon of lemon juice.
Steps to make Pickled Ginger Carrot Salad:
- Mix everything in a glass or stainless steel bowl. Let is sit for 5 minutes. Store in airtight Jar. Use it as needed..
Mix carrots, raisins, orange juice, and candied ginger together in a large bowl. This carrot-ginger salad dressing recipe tastes remarkably fresh, creamy and light. It would pair nicely with other recipes with Asian flavors. The other day, I ordered a side salad to accompany my sushi. I was intrigued by the dressing—carrot ginger.
If you find this Pickled Ginger Carrot Salad recipe useful please share it to your good friends or family, thank you and good luck.
Gari: Japanese Pickled Ginger
Rick has experience as a cook and chef for multiple Asian-inspired restaurants in NYC, as well as being a charcutier for several French and New American restaurants.×
|Servings: 24 to 32|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 18g||6%|
|Dietary Fiber 1g||2%|
|Total Sugars 13g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pickled ginger, or sushi ginger, is called gari or shin-shoga no amazu-zuki in Japanese. It's served with sushi or sashimi the ginger’s spiciness and sweet vinegar flavor cleanse the palate in between eating different types of sushi, allowing you to enjoy the taste of different kinds of fish and rolls. Gari is also great with century eggs, which are a Chinese delicacy.
Although you can find prepared pink or white pickled ginger in most Asian markets, it is simple to make your own. The success of the recipe, however, hinges on using fresh young ginger. The young ginger’s skin is very thin and easy to peel with your fingers or a spoon and is thinly sliced and then marinated in sugar and rice vinegar mixture.
Quick Pickled Asian Vegetables
There’s nothing more satisfying than making quick pickled Asian vegetables…unless it’s opening the refrigerator and enjoying some of the pickled vegetables! They’re so delicious and easy to make, you’ll be making them over and over!
Last week when I was thinking of what to make for dinner, I knew I wanted to include something with Asian flavors. The recipes I was looking at all included kimchi (which is salted and fermented vegetables) which my hubby is not that big a fan of. I thought back to when I made Korean beef bbq tacos with quick pickled cucumbers and how easy it was to make the cucumbers.
So I decided to try my hand at making some quick pickled Asian vegetables. The end result was seriously nothing short of amazing!
The next day when I was making dinner (a Korean inspired ground turkey and rice bowl that I’ll be sharing soon) I posted a picture of the pickled veggies to my Instagram/Snapchat – username: Sweetphi – stories and asked if anyone wanted to see the recipe. I was so surprised by how many people responded right away with YES, they wanted the recipe, so no question I had to make them again and share the recipe here.
These quick pickled Asian vegetables are truly awesome, all you do is make the liquid, chop up vegetables – I used carrots, cucumbers, red onion and jalapeno, but you could definitely add in some daikon or other radishes – and then put the vegetables in a jar (my favorite is using these weck jars (like these – I use them ALL the time), but a mason jar would work great too) and 24 hours later, vioa, you have yourself some quick pickles!! In the picture above, the two left jars are the new ones I made, and the jar on the right is a jar that had been in the fridge for 4 days.
How to Make Quick Pickled Carrots
Fill a medium-large saucepan half-full with water and bring to a boil on the stove top. Carefully add carrots to boiling water and cook for about 5 minutes, until just softened. It&rsquos better to have the carrots be a little too crisp than too soft and mushy. Drain carrots and transfer to a large non-reactive bowl. Add onion and set aside.
Combine the remaining ingredients in a medium saucepan and bring to a boil over medium-high heat. Turn the heat down to medium-low and simmer for 5 minutes, stirring a couple times to completely dissolve the sugar. Slowly pour the hot liquid over the carrot and onion mixture. Let cool completely to room temperature. Then divide between 4 to 5 pint jars, adding carrots and liquid to within half an inch of each jar top. Seal jars tightly with lids and refrigerate.
This recipe is for refrigerator pickling only and needs to be stored in a refrigerator. Enjoy for up to 1 month.
I have no problem admitting to you that sometimes, quite frequently actually, my lunch consists solely of pickled vegetables. A small bowl piled high, crispy and vinegary and sweet. My husband and kids used to roll their eyes and ask, &ldquoIs that really your lunch?&rdquo But the questioning slowly died off as they recognized the new norm around here. Also, they&rsquore smart enough to realize that pickles make Mom happy, so why not just roll with it!
These Quick Pickled Carrots can be jarred and chilling in your fridge in no time at all. No special canning equipment or processing is needed. If you can boil water, you can make quick pickled carrots!
When my fancy for refrigerator pickling kicked in a few years ago, I was happy to have our youngest daughter join me in the consumption of all those pickled vegetables. Since she was a toddler, Tessa has always had a liking for sweeter pickles, of the bread and butter sort. And this recipe really comes from my wanting to create a pickled carrot that the two of us could enjoy together: sweet with no spicy heat.
I first peel the carrots and then slice them into thick coins. Then they go into a pan of boiling water for a few minutes to soften them just a bit.
The blanched carrots and some sliced onion are then left to mingle in a hot liquid mixture until they reach room temperature. This particular brine is definitely on the sweeter side, an especially great choice for all of you bread and butter pickle lovers. It&rsquos spiced with mustard, celery, and coriander seeds, plus some turmeric and minced fresh ginger. This is a flavorful combination that works well with fresh cucumber slices, too.
Can you imagine how happy I was when I ran across an unwanted box of my grandma&rsquos canning supplies last summer? Grandma was cleaning out her small home, getting ready to enter an assisted living facility, and she was saying goodbye to all her canning equipment. That little metal funnel is one of my favorite kitchen tools. We use it almost daily during the school year to fill small food Thermos bottles with hot soups, pastas, and hotdishes for our girls&rsquo lunches. And it&rsquos my beloved companion when filling jars of homemade quick pickled vegetables.
In my humble opinion, there&rsquos no reason to ever buy pickles from the store. Why? Mostly because refrigerator pickles are super easy to make, and ready to eat in just a few hours. But also because they taste awesome, with flavors easily tweaked to fit your own taste buds. A few of my favorite recipes, besides the one for these carrots, are these pickled mixed vegetables, pickled red onions, and my mom&rsquos sweet dill slices.
Pickled carrots and other vegetables are the ideal foil to a meal of rich and tender pulled pork or beef, a match made in heaven. I&rsquom also quite fond of eating pickled veggies with a couple of fried eggs. They perk up any breakfast, lunch, or dinner. Tuck them into sandwiches. Top your tacos. Add them to your favorite salads.
Or eat them straight-up, piled high in a little bowl, all to your smug pickle-loving self. Go ahead. You already know you have my full approval.
Quick 10 Minute Pickled Jalapenos
Can you believe these crunchy, tangy, and sweet pickled jalapenos are ready in under 10 minutes?! After trying this quick pickled jalapeno recipe, I promise you will never go back to jarred jalapenos again. This recipe seriously could not be easier and is well worth the time.
These jalapenos are so much better than canned and do not contain preservatives or artificial colors. The mixture of vinegar and salt act as a natural preservative (no canning needed) and help keep the jalapenos good in the fridge for up to two months. Although, I doubt they will last that long! a jar never lasts longer than a week around here.
This method also works well with any other type of chilis or even sliced pickles. I sometimes toss in some baby carrots or slices or bell peppers and they tastes so good too! You can also control the heat level but adding more or less sugar. I used 2 tablespoons and the jalapenos are still spicy but not too spicy and have a nice tangy/sweet flavor.
We’ve all been there: tired and hangry and wishing dinner would spontaneously appear. You want something now and it must be decidedly delicious. Pasta is a good bet, but even with the official pasta sauce power rankings for reference, plain jarred tomato sauce doesn’t always cut it. Not to worry. Here are 11 recipes that use 11 or fewer ingredients and can be made, start to finish in about the time it takes to get the pasta cooked (30 minutes or less).
At moments like these, my go-to is a big bowl of spaghetti aglio e olio, that classic Italian no-sauce-sauce of garlic-infused olive oil and crushed chile peppers (and, for me, lots of ground black pepper). The aroma is intoxicating the flavor, intense. You’ll want more, long after it is all gone. And it is so easy, you’ll even have time to toss together a salad to go with.
The garlic-olive oil combo serves as a base for many equally or almost as simple and delectable preparations, the operative words being simple and delectable. Fava beans add some protein in a riff on scampi (the splash of lemon makes the flavors really pop). Nutrient-rich, budget-friendly canned sardines give pasta chi sardi a mari a unique depth of flavor, and toasted breadcrumbs augment the texture of the dish. The capers in midnight pasta add some brininess to the party, which is balanced with the sweet buttery-ness of pine nuts.
Orecchiette with broccoli rabe and garlic bread crumbs adds a few more layers of textures, as well as flavor, and you get to check off “eating your vegetables” from your daily To Eat list. Pasta with Italian sausage and broccoli brings new zest and yet another vegetable to the plate, and the spicy sausage amps up the dish’s already-high flavor factor.
Too much garlic? (Admittedly, I can’t really make sense of that phrase, though I know that for some it is meaningful.) The green garlic in whole wheat spaghetti with green garlic and fried egg bears a gentler, more subtle garlickiness than that from mature bulbs. The tender stalks intertwine with the spaghetti strands, which, when coated with egg yolk and garlic oil, is utterly dope.
Still too much garlic? It is completely optional in tomato-y pasta all’ Amatriciana, and neither the ever-popular cacio e pepe nor the spaghetti carbonara even hints at including garlic.
If that jar of marinara sitting in your pantry keeps calling your name, you can use it for one-pan pasta and doctor it up with additional ingredients. Sort of like making lasagna with those no-boil lasagna sheets, the angel hair cooks in and soaks up the sauce, making the pasta extra flavorful. Even better: There is no separate pasta pot to wash.