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Ginger Pickled

How to pickle ginger at home

sliced ginger, thinly sliced ginger

The ginger root — an abundance of useful components. In ancient times, they treated many ailments from nausea to wounds and burns. Today, these tubers for properties like slow the aging process and increase libido.
Cooks added to this root in tea, baked goods, soups, sauces, vegetable dishes and meat. The Russian cuisine traditions of ginger added to sbiten, kvass, home-made beer, cakes and muffins.
Pickled ginger, so popular in recent years, characterized by an interesting sweet and sour flavor.
Prepare delicious pickled ginger at home, you can simply and quickly. Just choose from a variety of recipes for one that is most suitable for you.
Simple recipe
Despite its simplicity, this recipe many mistresses dubbed as the most successful, and all because of pickled ginger turns out the most delicious.
Required:
• A quarter of a kilo of ginger root;
• One hundred ml of Japanese rice vinegar or cider vinegar usual;
• One and a half tablespoons of sugar;
• A small piece of beet;
• Three and a half tablespoons of water (necessary only if you are using ordinary vinegar).
The first thing you need to cook the root. It should scrape to clean the top layer of skin. After all other components are measured.

The purified product is necessary to rub a large rock salt and put in the refrigerator for four hours. Over time, the root reach, rinse with water and dry with a paper towel.
Shred golden thin slices along the fiber. The easiest way to do this with the help of vegetable slicers. We obtain an impressive slide thin slices.

Put on the fire and boil a pot of water. Cut the root of the shift into a colander and put it in boiling water. Held there for 2 minutes, and put to cool.
When should proceed to the preparation of the marinade. For this vinegar is mixed with water, wherein the specified number of sugar dissolved.

Cut the beets into thin slices. It is optional, if not important the color of the finished product (excluding beet he is white). Prepare a jar, add up to shredded vegetables.
Pour the marinade over the product is ready, close the jar tightly with a lid and place in refrigerator. On the marinating process usually takes three days. When the time root marinated ready-to-eat.

 

Ginger Pickled

Ginger marinated in wine: the way home

Also a very simple recipe, the final product which exceeds all expectations. Pickled tubers obtained tastier than the store, so even without confusing harmful additives.
Required:
• Ginger — three roots;
• 3 teaspoons sugar;
• teaspoon salt;
• 4 tablespoons dry red wine;
• 2 tablespoons of vinegar;
• 100 ml of water.
Let us consider in detail, how to pickle ginger wine at home. First you need to prepare the root: wash it and peel. Add peeled root into the vessel to pour water and boil.
Ginger has to boil for about four minutes. After the product must be removed from the container and allow to cool. Cut the prepared root into thin slices.
Take a separate container, mix the salt and sugar in it. Alternately add the marinade of red wine, water and vinegar in the necessary quantities. Place the container with the marinade to a small fire intensity and bring to a boil.
Fold the mixture into a jar and pour the cooked marinade. The marinade should completely cover the slices of the root. If the fluid is not enough — it can be diluted with boiling water.
Bank carefully close the lid and allow to cool. Add ginger marinade in the refrigerator for three days. When the time comes to an end, delicious pickled ginger can safely enjoy.

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