Greetings, my dear cooks. Want to add a spicy kick to your finished dish? The right seasonings, such as ginger, will help with this. But don’t rush to go to the nearest market. I will teach you how to pickle ginger at home. This spice will be delicious and incredibly healthy. Of course, it has such a rich and multifaceted shade that is suitable for many dishes.
It's incredibly easy and simple to prepare. The recipe for this option is:
- root (about 100 g) of ginger;
- 4 tbsp. spoons of sugar;
- 1 heaped teaspoon of salt;
- 3 tbsp. spoons of water;
- 100 ml 9% or 150 ml grape vinegar 6%;
- some fresh beets.
Peel the root and cut into thin slices. Let's move on to preparing the marinade. To do this, pour sugar and salt into a saucepan. Next, fill everything with water and add vinegar. Bring the mixture to a boil and remove from the stove.
Transfer the prepared ginger slices into a jar. And to give the appetizer a beautiful soft pink color, add a couple of thin slices of beets. Pour the hot marinade over the workpiece and cover the dish with a lid. When the contents of the container have cooled, move it to the refrigerator. After 3 days, the food is ready: take a sample.
I know from myself that it is easier to cook when there is a video recipe for the dish. I’ll watch it, get inspired and let’s create a culinary masterpiece :) That’s why I decided to create a video instruction for this recipe. Enjoy watching and cooking.
Preparing pink pickled ginger
This snack comes out a beautiful soft pink color. Looks original with white rice or sushi. What other dishes can you cook with pickled ginger? Even pork knuckle can be baked in the oven :)
To prepare this recipe you will need:
- 250 g fresh root;
- 2 tbsp. spoons of 9% vinegar;
- 0.5 liters of water (divide into 2 glasses);
- 2 tbsp. spoons of sugar;
- a slice of fresh beetroot;
- 5 g fine salt.
Peel the root and cut it into thin slices. The thinner they are, the tastier the snack will be.
Pour a glass of water into the pan and bring it to a boil. Then add salt here, mix thoroughly and remove the dishes from the stove. Pour this liquid over the ginger “petals”. Leave them for about 10 minutes and then drain the liquid. Transfer the ginger into a clean jar.
Add sugar to the second glass of water and place the solution on the stove. Bring the sweet marinade to a boil, pour it over the root and add the beets. And pour vinegar on top. Cover the dish with a lid and, when the contents of the container have cooled, put it in the refrigerator. After a couple of days, the snack will be ready.
How to make pickled ginger for sushi
Do you know why ginger is served with sushi? Believe me, this is not without reason. The fact is that this spice has a strong antimicrobial effect. When you eat a delicious dish of raw fish, ginger makes the dish safe for health. In addition, this spice improves gastric secretion and accelerates the absorption of food.
Now let’s prepare the sushi spice with our own hands. You will need:
- 200 g spine;
- 50 ml rice vinegar;
- 1 tbsp. a spoonful of vodka;
- 2 tbsp. spoons of sugar;
- 1 tbsp. a spoonful of sherry or other fortified white wine;
- water.
Peel the ginger and cut into slices. It is better to cut diagonally - this way the “petals” will turn out longer. And also, be guided by the fact that the thickness of the petals should be 1-2 mm. Pour boiling water over the workpiece for 2 minutes - this will soften it and quickly soak in the spices from the marinade. Then dry the plates with a paper towel.
Mix sherry with vodka, 1 teaspoon of water and vinegar. Add sugar to this solution and place the mixture on the stove. When the marinade boils, remove the container from the stove and let the solution cool.
We rinse the jar and pour boiling water over it (as if you were sterilizing the container). Place the ginger in this bowl and pour in the marinade that has cooled to room temperature.
By the way, in most cases, store-bought sushi comes with pink ginger. If you want to give the spice this color, enrich the ginger marinade with 100 ml of beet juice. But today, more and more professional chefs are inclined to prepare the classic, uncolored version of the snack.
Cover the jar with the contents with a lid and place it in the refrigerator. After only 5 hours the food is ready for consumption. The shelf life of this spice is 3 months. But I don’t think he’ll live by that time :)
The easiest recipe with rice vinegar
Although this option is very easy to prepare, do not think that it will turn out tasteless or banal. Believe me, it will turn out tastier than in the store. And pickled ginger is very useful for weight loss. Only in this case take a sugar substitute.
Take the following ingredients:
- 250 g fresh root;
- 1 tbsp. sugar (or substitute);
- about 1 tsp. salt.
So, take the ginger root and peel it. Next, chop it into plates using a vegetable peeler. Salt and leave for an hour at room temperature. After the plate, blot it dry with a paper towel. This will dry the ginger and remove any excess bitterness. Place the workpiece in a jar.
For the marinade, mix 100 ml of rice vinegar with 1 tsp. sugar, a little salt. Boil for a couple of minutes and cool the marinade to a comfortable temperature. Then fill the ginger with warm brine, cover the container with a lid, place it in the refrigerator and wait a couple of days. During this time, the workpiece will marinate and become soft. I think that this video recipe will help you understand all the intricacies and secrets.
Marinate in apple cider vinegar
To prepare this yummy, use 60 g of ginger root:
- 1 tbsp. a spoonful of apple cider vinegar;
- 1 teaspoon salt;
- a glass of boiling water;
- ½ teaspoon sugar.
Peel the root and cut into thin slices. Then pour boiling water over them and leave until the liquid cools to room temperature.
Next, drain off some of the liquid. There should be just enough water left to cover the ginger. Then add salt and sugar here. And mix everything so that the crystals completely dissolve. And then we enrich the mixture with apple cider vinegar.
Transfer the root with the marinade into a jar and cover the container with a lid. And then we send it to the cold. After 6-8 hours, the appetizer will be ready. Just store it in the refrigerator for no more than a month.
How to cook pink ginger with squash
The appetizer prepared according to this recipe is divinely delicious. Yes, you can see this for yourself. It is simple, prepare the following components at home:
- 0.5 kilos of ginger roots;
- 2 liters of water;
- 100 ml rice or apple cider vinegar;
- 1-2 squash;
- a piece of fresh beet;
- 4 tbsp. spoons of sugar;
- salt + pepper black peas.
Cut the squash with ginger into thin petals. Add a pinch of salt to boiling water and pour the hot solution over the vegetables. When the liquid has cooled, pour ¾ into a separate container and discard the rest.
We enrich this solution with sugar and peppercorns. Bring it to a boil, then remove the container from the heat and enrich the composition with vinegar. We distribute the ginger with squash into jars. Add a couple of thin pieces of beets to each of the containers. And fill it all with hot marinade.
When the contents of the jars have cooled, move them to the refrigerator. After about 5-7 days, the “ginger patissons” are ready. Yes, the name is like monsters, but the taste is awesome :)
How to marinate in lemon juice
To prepare this snack option, you need to prepare in advance:
- about 100 g of root;
- 90 ml 9% vinegar;
- half a lemon;
- ½ teaspoon sea salt;
- 1 teaspoon cane sugar;
- a small piece of fresh beets.
Peel the root and cut into thin slices. We transfer this preparation into a jar. We also send beets cut into small pieces there.
Squeeze the juice from the citrus fruit, mix it with sugar, salt and vinegar. Please note that the crystals must completely dissolve. Fill the workpiece with this solution. Cover the jar with a lid and place in the refrigerator. After 2 days you can take the sample.
There are many tricks that will help you pickle ginger deliciously. I'll share a couple of my tricks:
- Use a young root; its skin is delicate and easier to peel. Yes, peeling the root peel with a tablespoon is much more convenient and faster than with a knife. It’s easier to cut the root with a vegetable slicer.
- To turn the ginger a soft pink color, add a piece of beetroot or plum juice.
- Instead of rice vinegar, you can use regular table vinegar, apple vinegar, or wine vinegar. In general, whichever one you have, take it.
- You can add gin, plum wine or vodka. This will give the snack a delicious taste.
- If desired, you can enrich the marinade with soy sauce (add 1-2 tablespoons). This will give the snack a spicy flavor. Just reduce the amount of salt.
Store the finished product exclusively in glass containers. As a last resort, use a ceramic container with a lid. But not metal, the product will quickly deteriorate in it.
My friends, tell me how you pickle ginger at home? If you have your own signature recipes, describe them step by step. And after you prepare a snack according to one of the proposed recipes, share your opinion. Write in the comments which option is the most delicious in your opinion.
Ginger root contains an abundance of beneficial components. In ancient times, they were used to treat 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, baked goods, soups, sauces, vegetable and meat dishes. In the traditions of Russian cuisine, ginger is added to sbiten, kvass, mash, 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 this color. But it’s almost impossible to find them from traders. Therefore, cooks give ginger the desired color using plum juice or red wine.
Making delicious pickled ginger at home is quick and easy. All you have to do is choose from a variety of recipes the one that suits you best.
Simple recipe
Despite its simplicity, many housewives have dubbed this recipe as the most successful, and all because pickled ginger turns out to be 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 beet;
- Three and a half tablespoons of water (only needed if using regular vinegar).
The first step is to prepare the root. It should be scraped to remove the top layer of skin. Afterwards all other components are measured.
The purified product must be rubbed with coarse rock salt and placed in the refrigerator for four hours. After time has passed, remove the root, rinse with water and wipe dry with a paper towel.
Chop into golden thin slices along the grain. The easiest way to do this is with a vegetable cutter. You will get an impressive crust of thin slices.
Place on the fire and boil a pot of water. Place the chopped root in a colander and place in boiling water. Leave there for 2 minutes and leave to cool.
Then you should proceed to preparing the marinade. To do this, sou or apple cider vinegar is mixed with water in which the specified amount of sugar is dissolved.
Cut the beets into thin slices. It is not necessary to use it if the color of the finished product is unimportant (without beets it will be white). Prepare a jar and place chopped vegetables in 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 time, the pickled root is ready to eat.
Ginger pickled in wine: homemade method
Also a very simple recipe, the end product of which exceeds all expectations. Pickled tubers turn out tastier than those from the store, and even without strange harmful additives.
Required:
- Ginger – three roots;
- 3 teaspoons sugar;
- A teaspoon of salt;
- 4 tablespoons of dry red wine;
- 2 tablespoons vinegar;
- 100 ml water.
Let's take a closer look at 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.
The ginger should simmer for about four minutes. Afterwards, the product must be removed from the container and allowed to cool. Cut the prepared root into thin slices.
Take a separate container and mix sugar and salt in it. Alternately add red wine, water and vinegar to the marinade in the required quantities. Place the container with the marinade on low heat and bring to a boil.
Place the mixture in a jar and pour in the prepared marinade. The marinade should completely cover the root slices. If there is not enough liquid, it can be diluted with boiling water.
Carefully close the jar with a lid and let cool. Place the marinated ginger in the refrigerator for three days. When time comes to an end, delicious pickled ginger can be safely enjoyed.
How to make pickled ginger with vodka at home
You will need:
- Young ginger – 200 g;
- Salt – 3 g;
- 50 ml wine vinegar;
- 10 ml vodka;
- 45 g sugar.
Wash the golden root and remove the top peel. Cut the prepared product into large pieces, place on a dish and pour boiling water over it. After two minutes or so, remove and dry. Take a vegetable peeler and thinly slice the root.
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. Place the ginger root in a container and pour in the marinade that has had time to cool. Close the jar with a tight lid and leave it alone for at least five hours. After time, the excellent seasoning for meat and fish is ready for use.
It’s hard to imagine any Asian dish without pickled ginger. You can pickle ginger root at home. It's not difficult, the main thing is to maintain the correct proportions. For pickling you will need the ginger root itself, and for the marinade vinegar, salt and sugar.
You can use rice vinegar. Rice vinegar 5-6% has a nice pink color, which will be a natural coloring for ginger. Rice vinegar is made from brown rice, tastes good, and does not need to be diluted with water.
How to pickle ginger
You can use ordinary concentrated table vinegar 70%. Table vinegar should be taken a little in accordance with the recipe. For coloring in this case, you can use red wine, beet slices or red food coloring.
Recipe 1.
Ingredients
- Fresh ginger root 200 gr.
- Rice vinegar 250 ml.
- Granulated sugar 3 tbsp. spoons
- Salt 1 tbsp. spoon
- Water 120 ml
Rice vinegar can be purchased in Chinese and Asian food departments. It is better to take ginger root fresh rather than stale. Fresh ginger root has a very thin skin, and when lightly scraped, the aromatic juice immediately releases.
Peel the ginger root. Using a shredder or a special vegetable grater, cut into long thin strips. Grind the strips with salt, place in a container and leave for 24 hours. You can leave it for fewer hours, for example overnight.
How to pickle ginger - prepare the marinade
- In a ladle or small saucepan, mix 120 ml of water with 250 ml of rice vinegar, add 3 tbsp sugar. l. and stir well until the sugar is completely dissolved
- Remove the prepared ginger, rinse with cold water and pat dry with a paper towel.
- Pour the cooled marinade over the ginger and leave for 5 days. During this time, the ginger will marinate and become slightly pink in color.
Pickled ginger is a great addition not only to sushi and rice dishes. Pickled ginger goes well with all meat and fish dishes. If you can't find rice vinegar, then take 1 tbsp instead. a spoonful of ordinary table vinegar with a strength of 70%. Follow the recipe for the rest.
To tint, add 1 tbsp to the marinade. red wine or a slice of beetroot. Fresh ginger can be added to almost any dish: meat dishes, rice, compotes, jam, dough.
Today, many people do not know how to pickle ginger at home. Meanwhile, this unusual spice came into use among Russians along with Japanese cuisine and became a recognizable, indispensable seasoning for everyone’s favorite sushi and rolls.
It’s not surprising, because pickled ginger is one of the favorite delicacies in the East. The Chinese have been using it for centuries as a spice, a separate dish, and for the treatment and prevention of many diseases. In Russia, this “horned root” (this is how the name of the plant is translated from Sanskrit) was better known in the form of a dry powder added to baked goods or fish. Now the situation is completely different.
What is pickled ginger?
You won’t surprise anyone with gingerbread cookies, fragrant gingerbread cookies with a specific tart taste. With the appearance of fresh ginger root on the shelves, a completely logical question arose about whether it is possible to prepare at home the same well-known ginger that is served in restaurants and sushi bars. Will it turn out just as crispy and tasty? What gives a pickled dish its usual pink color?
Looking at the dense, knotty rhizome under the rough crust, it is difficult to imagine that this and the thin transparent lace of the pickled snack are one and the same. There is no secret to this transformation. Ginger, familiar and familiar to everyone who has ever been to a Japanese restaurant, is prepared from a young root, which the cook cuts into very thin strips.
In the Japanese cuisine that is best known, there are traditionally two ways to prepare pickled ginger. Each of them is intended for specific purposes, for example:
The unique properties of this plant make it a welcome guest on the table of those who watch their weight and care about their health. Ginger helps normalize digestion, improve the functioning of the gastrointestinal tract, and has many more unique, beneficial properties. The most important thing is that it is extremely tasty!
How to marinate
To get high-quality pickled ginger at home, you need to know a few basic rules. These tips will help you avoid mistakes in preparing a dish and ensure that the table ends up with a product of exceptional quality and rich taste.
You need to know the following:
- The most delicate, not too tart and sharp ginger comes from young root vegetables. You should choose plump roots covered with thin, glossy skin, which is easily separated from the main mass of the rhizome if you scrape it with your fingernail. When cut, the root should not have a dense structure, the fibers should not fluff, lag much behind, be rough and tough. The aroma should be fresh, pronounced, without any admixture of the smell of rot or vegetable storage. It should be remembered that the same aroma will be transferred to the finished product.
- The ginger root should not be dried out or spoiled by rot - such rhizomes are discarded immediately. In general, all ingredients for the marinade should be chosen according to the principle “the fresher, the better.”
- You should not marinate the product in ordinary vinegar, this will spoil its taste. Rice vinegar is usually used for pickling. A compromise could be the use of apple, balsamic, or wine products. By the way, to soften and improve the taste of the root, several tablespoons of dry wine are often added to the marinade for old ginger. The tannin from the grape drink will color the root.
Marinade for young roots
Having chosen the freshest fleshy roots, they must first be cleared of their denser skin. Remove it in any convenient way: with a knife, a vegetable cutter, or scrape it off with a brush. Asians use a spoon with sharp edges for these purposes. The prepared pieces are weighed. To create a snack, products are taken based on the following proportions:
- 200 g fresh ginger;
- 200 ml vinegar;
- 4 tbsp. l. water;
- 2 tsp. salt;
- 2 tbsp. l. Sahara.
The peeled and washed root should be rubbed with coarse salt, placed in a previously prepared dry container and left in a warm place for 10-12 hours. In this case, the ginger may acquire a greenish tint, but this does not mean that the root has deteriorated.
Unabsorbed salt must be removed. To do this, ginger is wiped with napkins, washed, and dried. Now the rhizome is ready for slicing.
The ginger root is cut to your taste, but the thinner the plates are, the better they are marinated, and the more convenient it will be to eat them.
To make the finished root vegetable strips more tender, boil them in a large amount of boiling water for 5 minutes. Constant stirring will prevent the petals from sticking together. Leaving about half a glass of the water in which the root was boiled for the marinade, the plates are thrown into a colander and allowed to drain.
Cooled water is mixed with vinegar and bulk ingredients to obtain a marinade.
When the root petals are slightly dry, they are transferred to a glass container (for example, a liter jar), poured with marinade so as to evenly cover the entire product.
The fermentation process takes place over several hours. If you start preparing ginger at night, you can try it in the morning. However, the longer the root is pickled, the more intense its flavor becomes. A period of 5 days is considered optimal, after which it is better to remove the ginger, if it has not been completely eaten, from the marinade, otherwise it will become too tough.
Marinade for old ginger
The old root is much more common in the store. It is tougher than the young one, but its taste is more pronounced and tart. In Asia, old ginger is highly valued as a pickled snack.
To prepare it you will need:
- 250 g peeled ginger;
- 20 ml vodka;
- 30 ml dry red wine;
- 100 ml vinegar;
- 50 ml water;
- 2 tbsp. l. Sahara;
- 1 tsp. salt.
Thoroughly peel the root. It is still preferable to cut it from the old rhizome with a knife. Dividing the ginger into as thin strips as possible using a vegetable slicer, boil it immediately. The slices are thrown into boiling water and, stirring to prevent the slices from sticking to each other, cook for about 5 minutes to soften the structure.
The water from the decoction is mixed with alcohol, sugar and salt are added. This mixture is heated over the fire until it boils, then rice (apple, wine) vinegar is poured in and removed from the heat.
The ginger, placed in a sterilized glass container, is poured with still hot marinade. Cover the finished product tightly with a lid and leave in a warm place for 4-5 days to ferment. After this period, ginger can be eaten. Store cooked ginger root in the refrigerator. Old ginger, prepared by hot pickling, lasts slightly longer than young ginger.
Quick ginger
You can enjoy the pickled treat without spending too much time and effort on cooking, and you can eat ginger after just 2-3 hours. This method is worth mastering for impatient housewives; it will help out if guests suddenly arrive and you want to surprise them with an unusual snack.
To pickle 150 g of root, you need to take:
- 150 ml vinegar;
- 100 ml water;
- 30 ml grape juice;
- 3 tsp. Sahara;
- 1/2 tsp. salt.
Peeled, thinly sliced ginger is seasoned with salt. This must be done carefully so that each slice gets enough salt. Leave for 5 minutes.
During this time, prepare the marinade: boil water, add salt and sugar, add vinegar and juice.
The ginger, washed from salt, is poured into the boiling marinade, stirring thoroughly, simmered over low heat for up to half an hour, then allowed to cool and placed in jars. The cooled product is ready for use.
Recipe from Yulia Vysotskaya:
Soy sauce marinade
With this method of preservation, very little vinegar is used, so the primary task is to prepare the ginger itself as best as possible. The peeled and chopped root is placed in cold water, left in a cool place for an hour, then boiled for 5 minutes.
For the marinade 200 g of ginger you will need:
- 1 tbsp. l. soy sauce;
- 1 tsp. vinegar;
- 2 tbsp. l. Sahara;
- 1 tsp. salt;
- 1 liter of water.
All components of the marinade are mixed and brought to a boil. The ginger laid out in jars is poured with the uncooled marinade and closed. Soy sauce gives the finished product a special piquancy and a beautiful hue.
Delicious, healthy and incredibly subtle, pickled ginger will add a new flavor to familiar dishes. It is easy to prepare and store, and eating it is not only beneficial for your health, but also pleasant!
Pickled ginger root not only has a bright taste and unique aroma, but also contains many vitamins that help in the treatment and prevention of serious diseases. It has long been believed that this plant can save a woman from infertility. To properly pickle ginger at home according to the recipe, you must follow some recommendations.
In order for the product during the marinating process to receive the taste and aroma qualities that are inherent to it, and also to retain all the beneficial properties, it is necessary to follow generally accepted recommendations for its preparation. In this case, dishes made from it will not only be tasty, but also extremely healthy.
Here are some tips on how to properly pickle ginger:
Pickled ginger can become an integral part of both main and first courses, and can also act as an independent snack or salad. The taste of the plant goes well with carrots, grated apples or sauerkraut, which is why it is so often added to fruit and vegetable salads. The peculiar aftertaste goes well with boiled chicken or eggs, pineapples and even red beans. Recipes for pickled ginger dishes are limited only by the cook's imagination.
At home, it is recommended to use the classic recipe for preparing the root of the plant (especially important for novice cooks). There is nothing complicated about it; you can easily get all the necessary ingredients at the nearest supermarket.
Here's what you'll need for this:
- table vinegar with a concentration of no more than 6% in an amount of 130 milliliters;
- granulated sugar - from 120 to 150 grams (to taste);
- fine salt without iodine - in fact;
- young ginger root - 300 grams;
- purified drinking water - 5 liters.
First, you need to thoroughly wash the ginger root, and then carefully remove the thin peel from it. The purified product is cut into slices or grated on a fine grater, after which it should be placed in a plastic or glass container and sprinkled with sugar and salt. The container is tightly covered with a lid and kept in the refrigerator for eight hours.
After the specified time has passed, you need to remove the product from a cold place and add vinegar to it. After thoroughly mixing the product, a brine is formed, half of which will have to be removed to create space in the container. After this, the ginger must be placed on a gas stove (medium power) and cooked for 10 minutes after boiling.
The boiled root is removed into a separate container and placed in the refrigerator for 3 days to infuse. In order to improve the taste of the product, it is recommended to fill the product with part of the previously removed brine. You can infuse the plant for a longer time, but it is worth remembering that the storage period should not exceed 30 days.
You can also pickle ginger using alcohol. This will give the product characteristic flavor notes that will appeal to almost any gourmet, and the unique aftertaste and slight burning sensation in the mouth will make you remember such an exquisite dinner for a long time.
To prepare you will need:
The thoroughly washed root of the plant must be dried with paper towels, and then peeled off with a special cleaner (for carrots or potatoes) or a knife with a thin blade. After this, the product is chopped into medium-sized pieces (not plates).
You need to add a liter of water to an iron pan and bring it to a boil, then put the pieces of the product inside. Cooking continues for 5 minutes, after which the root is removed for cutting into thin slices.
While the ginger root is cooking, you need to mix the wine with sugar and also put the mixture over medium heat, gradually bringing it to a boil. After this, rice vinegar is added to the container, and then the liquid is simmered over low heat for 5 minutes.
After all the preparations, all that remains is to pour the resulting liquid over the chopped root and place it in a tightly closed container in the refrigerator for three days. Before using the product, you must first drain all liquid from the container. Ginger root prepared according to this recipe can be stored for up to two months at a temperature not exceeding 3 °C.
You can pickle the most delicious ginger at home using ordinary wine vinegar, which can be found in any supermarket. This product is perfect for meat and wine dishes, emphasizing and complementing their taste.
The ingredients you will need:
The washed and dried root is peeled and then cut into small pieces (not slices). Then the ginger is transferred to a separate container and poured with boiling water. The product is kept for three minutes, after which it is thoroughly wrung out and dried.
Using a special vegetable peeler or a sharp knife, the root must be chopped into thin slices, then placed in a pan for cooking, after adding water and alcohol. Bring the contents to a boil and cook for 5 minutes, gradually adding salt and sugar to the pan.
Boiled and cooled ginger is also poured with wine vinegar marinade and left to infuse for 10 hours at room temperature. After this period of time, the product is transferred to the refrigerator for another 12 hours. After this, it can be canned or served immediately.
This is one of the most popular ginger recipes, which is actively used in the treatment of diseases of the cardiovascular system and even in the prevention of cancer. It is worth noting that the ginger root in this dish should prevail over the amount of beets, otherwise it will not be possible to achieve greater medicinal properties.
Required ingredients:
Vegetables must first be rinsed and peeled. Using a vegetable slicer, you need to chop the ginger, and the thinner the slices, the better, since the richness of the taste will be revealed more clearly.
Add 250 milliliters of water to the pan and bring to a boil. To avoid wasting time while the water is heating up, you need to pickle the ginger. As soon as the liquid heats up, add sugar and pre-chopped beets to it, then bring the ingredient until cooked.
All that remains is to mix ginger root with beets and pour table vinegar over the whole thing. The dish is infused for 2 days in a cold place in a tightly closed container. The shelf life of the product is no more than 30 days.
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