If you ever been to a sushi restaurant with me, you know that I request extra pickled ginger; I absolutely love the stuff. And I've been wanting to pickle my own ginger for some time now. So, last weekend I finally had some extra time and decided to whip up a batch. It is exponentially much better than the crap you buy in the jar. I added a couple additional chiles which proved to be extremely hot! Accident ... ? ... maybe not ... it keeps Leeann from eating it.
Ingredients:
• 2 cups rice wine vinegar
• 1 tablespoon salt
• 1/2 cup sugar
• 1 small red beet, peeled and halved
• 2 bay leaves
• 1/2 tablespoon white peppercorns
• 2 Thai bird chiles
• 2 cups ginger slices, peeled (1/8-inch thick)
Directions:
Combine everything but ginger in a saucepan and bring to a boil. Add ginger and turn heat down to a simmer for 1/2 an hour. Pull off heat and let stand until cool, about 1 hour. Place in jar and refrigerate overnight. Will keep for 1 month.
Very cool, only thing that surprises me is the beet, is that just for color or what?
ReplyDeleteYup, just to get it a nice pinkish color. I wasn't too worried about it so I left it out.
ReplyDelete