How is pickled ginger. How to pickle ginger at home?

What will be needed for this (some necessary tips):

you need to take only the young root, otherwise the color of the final product will not be pink (you can fix this by adding beetroot juice to the marinade);
pickling this spice always implies the thinnest cutting possible to make;
the most delicious ginger is obtained if made using rice vinegar;
if you can not buy rice vinegar, then it can be safely replaced with wine, apple or table without aromatic additives;
if you replace sugar with honey, the taste will be more interesting;
you can add a small amount of soy sauce;
it is recommended to store canned product in pre-sterilized jars;

The easiest way to sterilize is in the microwave for 2 to 3 minutes.

How to cook pickled pink ginger: a step-by-step recipe that is available to everyone

What is required:

beets (not fodder) - 0.1 kg;
young ginger root - 0.25 kg;
mineral water b / g - 0.4 l;
fine salt - 0,005 kg.

What to do:

Peel the ginger root using a peeler.
Peeler, however, cut it into ultra-thin plates.
Wash beets, process. Peel, cut into thin rounds.
Boil half the water. Pour salt into it, stir.
Pour the resulting brine sliced strips of root. Hold for five minutes. Then drain the water.
In the remaining water, pour sugar, pour it into a saucepan, put on the stove. With constant stirring, boil.
Put prepared ginger in a bowl, laying it with round beets of raw beets. Leave the ginger to cool completely.
When the harvest with the beets has cooled, move it to “sleep” in the refrigerator.
In the morning, put the beautiful red ginger into a suitable container, cover it with a lid and store in the refrigerator.

Beets can be removed before placing the ginger in a jar, or you can leave it by placing it in the jar with the ginger. Why? The answer is simple: the beets in the pot will unfold completely, and the ginger will acquire a thin beet flavor.

How to pickle ginger root

Marinate ginger and winter . Why not, if marinovka, by and large, occurs quickly enough, and such preparation will never be superfluous in the refrigerator? And on the everyday table, and on a festive occasion such a ginger delicacy will always be in place, a complement to any dish. And if so, here is another recipe for pickling ginger root.

What is required:

young ginger - 0,250 kg;
sake - 0.05 L;
sugar - 0.025 kg;
salt - 0,005 kg;
rice vinegar - 0.09 l;
rose wine - 0.04 l.

What to do:

Ginger rinse. Peel the vegetable cutter.
Boil in boiling water for about 45 seconds.
Dry, cut with thin slices (vegetable cutter), put into a glass container.
Combine sake, sugar, salt and wine. Boil. Before removing from the stove, add rice vinegar. The resulting marinade pour the prepared strips of the root.

Move the billet to the fridge where ginger will come to the desired pink color.

How to cook ginger for sushi: is there a difference

For sushi and rolls, cooking ginger is easy, because the recipe is not much different from the others.

What is required:

young ginger - 0,250 kg;
mirin (rice wine) - 0.05 L;
sake - 0.05 L;
sugar - 0.06 kg.

What to do:

Root crop wash, clean. Place in boiling water for a minute. Then drain the water, wipe the root dry with a kitchen towel. Cutting is not necessary.
Combine mirin, sake and sugar in a skillet. Mix all the ingredients and place the saucepan on the fire.
After boiling the marinade, remove the saucepan from the fire. Cool it down.
Place the ginger whole (!) In a glass jar and pour over the cooled marinade. Close the container with a lid and hold the root for five days.

There is no mistake in this recipe. Ginger for sushi and rolls marinated entirely.

And, as a summary, the easiest recipe that anyone can make.

Simple marinade for ginger: recipe

What is required:

ginger - 0.250 kg;
9% table vinegar - 0.03 l;
water - 0,500 l;
sugar - 0.03 kg;
salt - 0,005 kg;
vodka - 0.03 l.

What to do:

So marinate.
Ginger wash, dry, clean. Put in a container, pour boiling water, hold for 1.5 minutes. Remove, dry. Cut into thin strips.
Combine vinegar, water, sugar, vodka and salt in a skillet. Stir, boil marinade over low heat and cool.
Put sliced thin strips into a glass jar, pour marinade. Close tightly. Put in the fridge for at least five hours.

Ginger Sushi (video)

Marinated ginger can and should be done, but we must remember that these kinds of snacks are not eaten per liter jar a day. Therefore, the workpiece is better packed in small jars (0.1 kg-0.25 kg). Such amount will leave quickly and will not have time to dry up, like half of a can unused, for example, immediately.

In order not to lose the material, be sure to save it to yourself in the social network Vkontakte, Odnoklassniki, Facebook, simply by clicking on the button below:

Attention, only TODAY!

Ginger has long used the whole world. After all, it is famous for its beneficial natural properties. The homeland of this plant is considered India and Asia. But it was a long time ago, today ginger is grown in almost every country.

There are a lot of recipes for pickling ginger, it turns out a wonderful seasoning, which will add notes of savor to any dish. This product has a lot of positive properties, strengthens the immune system, saturates the body with useful vitamins and trace elements.

To properly prepare the ginger you need to adhere to some rules:

you need to choose the root of the young ginger, then it will turn out tender and juicy;
so that in the end result the product will be bright; you need to add a little beet juice to the broth;
clean as new potatoes before cooking;
vinegar is better to choose apple or wine, without additional dyes and seasonings, so as not to interrupt the taste of the finished product;
sugar is best replaced by honey;
soy sauce can be added to the broth to add spice;
the dish is more refined if you add a glass of dry red wine to the marinade during cooking;
banks for laying and storing ginger must be pasteurized.

Ingredients Required:

Root young ginger.
150 ml apple cider vinegar.
70 ml of water.
30 g of honey or 50 g of sugar;
50 ml of beet juice;
20 g of salt (seasoning to taste and desire).

At the preparation stage, you need to clean and finely chop the ginger; for this, use a sharp kitchen knife or a special slicing machine. Dip ginger in salted water for 6 minutes. After drying on a napkin towel.

Now prepare the marinade. To do this, heat the water, add honey, beet juice, salt, vinegar, immediately turn off after boiling. Put the chopped ginger in pasteurized jars, pour the marinade, fix the lids.

We remove the preservation after cooling in a cold place. After 2-3 days ginger is ready. You can store the product in the refrigerator no more than 3 months.

You can add the product to dishes from potatoes, fish, meat, most often it is used in combination with seafood (sushi, rolls). That is not only tasty, but also original to taste. Also, ginger can be added to salads, first courses.

Ginger application

Ginger for children

Can I give it to children? Yes, of course, if there is no individual intolerance. But still desirable to wait. And try to enter into the diet from two years, very carefully, starting with a scanty portion.

Everyone knows that ginger has such an immune property, increases the body's defenses. Therefore, it can be used during inhalation. It is also useful for children who eat a lot of sweets, or have intestinal problems.

Besides the fact that ginger tea is very healthy, it is also quite tasty. It contains substances that tone the body, raise the mood, and can also improve the skin and add a naughty gleam to the eyes. Tea with ginger will help improve appetite and peretravit food. So it is very useful for those who have memory problems. It also helps to quench your thirst in the hot summer.

Ginger and figure

One of the causes of obesity - improper metabolism. If you eat ginger every day, it will help to cope with this problem. Improve metabolism, and as a result - help lose weight and lose those extra pounds. The easiest option is to simply drink tea with the addition of ginger.

If we talk about pregnancy, then ginger is not harmful to the child. But there are also cases that it can have a bad effect on the mother's body. As a result, complications may occur.

Therefore, there are some cautions when consuming ginger to expectant mothers. It is not desirable to eat it in the third trimester and in that case. If before there were miscarriages. Also, if a pregnant woman has toxemia in the second half of pregnancy, you must immediately give up ginger.

Contraindications

Ginger can not eat all the frost in all situations. There are strict contraindications that are desirable to comply. Ginger is contraindicated for those who have gastric ulcer and duodenal ulcer. Also, it is not recommended to eat this product, who has gallstones.

Also note that ginger increases blood pressure, as it contains cardioactive ingredients. Therefore, it is necessary to abandon it for those who have problems with pressure or who are taking antiarrhythmic drugs.

Use ginger with health benefits and enjoy this wonderful product!

Ginger was incredibly popular in pre-revolutionary Russia, it was considered both a great seasoning and valuable natural medicine. This useful root is part of many drugs used in some diseases of the gastrointestinal tract arthritis, rheumatism, viral diseases.

Marinated ginger - benefit and harm

Marinated ginger root is used as the main ingredient in light meals, as a seasoning for sushi, added to the side dishes. The benefits and harms of pickled ginger are especially appreciated by the "sushimans". After all, ginger for rolls does not act as a filling for the latter, but as a spicy seasoning that improves the taste of sushi and has a disinfecting property. Japanese people add pickled ginger root to all dishes. They are confident that regular consumption of spices not only helps digestion, but also prolongs youth.

How useful pickled ginger for women

After conducting clinical studies, Japanese scientists found that in women, after a month of daily ginger diet, menstrual recovery was observed. Since the root works as a natural analgesic, pain during menstruation was also removed. The plant improves metabolism, promotes weight loss. But the main benefit of pickled ginger for women is that spice slows down the aging process.

Marinated Ginger Slimming

The use of the root improves metabolism, accelerates the excretion of toxins from the body. It is more effective to use ginger pickled for weight loss paired with garlic, which reduces the tone of blood vessels and improves blood flow. At home, it is easy to prepare a simple but healthy drink of 2 cloves of garlic (skip through a press), 2 tbsp. l grated root, filled with 1 liter of boiling water. To get rid of hateful kilograms, drink should be consumed warm with half a glass before each meal.

Marinated ginger during pregnancy

Since during pregnancy pregnancy medication is not recommended, ginger spice in its properties will replace most of the tablets. In the offseason, the use of the root, thanks to its warming effect, will be an excellent prevention of viral diseases, for colds. Raise immunity, replenishing the lack of vitamins, amino acids, essential oils and trace elements of plant origin.

In the first trimester of pregnancy, the use of spices reduces the manifestations of toxicosis. It has a calming effect, improving the emotional background of the future mother. The presence of pickled ginger during pregnancy in food should be in reasonable quantities. In the last trimesters of pregnancy and the threat of its breakdown on all ginger dishes - contraindication.

The benefits of pickled ginger for men

Roman physician Galen wrote that the use of ginger root together with cardamom, nutmeg, honey, cinnamon can heal a man from sexual impotence. If you take into account the properties of spices as a natural aphrodisiac, then the benefits of pickled ginger for men is invaluable. During tea drinking it is useful to increase the potency to eat 2 tsp. spoons of a mixture of 1/4 tsp. ginger root powder mixed with art. l honey

How to pickle ginger at home

Calorie dishes: 51 calories
Purpose: Spice
Cuisine: Japanese

Marinating ginger at home is a simple process. The finished product is used as a seasoning for sushi, served as a snack, added to the side dishes. Below you can see how to cook ginger for sushi correctly, the cooking process is simple, clear and without a photo. When homemade pickled ginger is made at home, they often deviate from the recipe and replace rice vinegar with regular. When replacing this ingredient, you must additionally add a couple of tablespoons of sugar so that the taste of the dish is sweetish.

Ingredients

ginger root - 250 g;
fine salt - 1 tbsp. l .;
rice vinegar - 1 tbsp .;
sugar - 0.5 tbsp.

Cooking method

Peel the root, cut into thin slices.
Put them in a saucepan with boiling water, boil for a few minutes, set aside in a colander. The decoction can be used for a spicy drink of ginger with honey and lime.
Chilled slices roll in salt.
To cook marinade for gingervery simply, only vinegar and sugar will be needed. We give a mixture of vinegar and sugar to boil, heat for another half minute, cool.
Fold the ginger slices into a jar, pour in the marinade. Tightly close the jar lid, put in the fridge. Marinated ginger will be ready in a day.

How to Cook Ginger Pickled Pink

Preparation time: 25 minutes (and the day in the refrigerator)
Number of servings: random
Calorie meals: 50 calories
Purpose: Spice
Cuisine: Japanese
Difficulty of preparation: easy

For marinating ginger root, you can use recipes that differ only slightly in ingredients and method of preparation. TO how to pickle ginger,the mistress decides for herself. Ginger slices, no matter what recipe for pickled ginger will be used, will turn pink in a few hours - this is a property of spice, the addition of red beet will make the color more intense.

Ingredients

ginger root - 0.5 kg;
rice vinegar - 200 ml;
red wine - 50 ml;
beets - 50 g;
sugar - 4 tbsp. l .;
vodka - 50 ml.

Cooking method

Put chopped beets in water, boil, add peeled root, boil for 2 minutes. Take out the spice, cut into thin plates, put it in a jar.
Pour vodka and wine into a saucepan, add salt and sugar, heat, stirring. After the sugar has dissolved, pour in the vinegar, let it boil.
Pour the marinade in a jar, close the lid, place in the fridge for a day.

Salad with pickled ginger

Cooking time: 15 minutes
Number of servings: random
Calorie dishes: 148 Kcal
Purpose: Snack
Cuisine: Russian
Difficulty of preparation: easy

The addition of ginger slices will enrich the taste range of any meal with exquisite notes. If the composition of the salad with pickled ginger includes fish, pork, chicken or other meat, then, in addition to taste, its additive will also benefit digestion. Simple and fast cooking cabbage salad with pickled ginger will be a good addition to kebabs and other heavy meat dishes.

Ingredients

fresh cabbage - arbitrary;
any green - arbitrary;
ginger pickled root - arbitrary;
vegetable oil - to taste.

Cooking method

Wash, dry, chop greens.
Cabbage subtly chop, mash your hands.
Ginger plates cut into strips, pour to the cabbage, add greens, mix very well.
Dress up a delicious salad oil.

Video: pickled ginger - recipe at home

There are almost one hundred and fifty species of ginger. Homeland is Asia, but it is grown in many regions of the world. Ginger root is used in food. There are two types - black and white. The black root is not pretreated, and the white one is washed and cleaned. The root can be used in a hammer or raw form, but pickled is the most popular. Consider the main benefits of pickled ginger, indications and contraindications for use, as well as home-made recipe.

The benefits of pickled ginger

Most often, pickled ginger is used only with rolls. It helps protect the body from bacteria that can be found in raw fish. However, it can be used for cooking and other dishes based on fish and meat.

In addition, it contains a huge amount of minerals that are necessary for normal life. A regular use helps reduce stress, eliminate nervous tension and feelings of fear. It is believed that pickled ginger increases sexual desire, as well as prolongs youth.

Pickled ginger is of great importance for the diet of people who are struggling with excess weight. It allows you to speed up the metabolism, which activates the process of losing weight. It is also important for mental activity, because regular consumption helps supply the brain cells with oxygen.

There are several most useful properties:

Slowing the aging process. The composition includes natural antioxidants that slow down the aging process.
Prevent the development of malignant neoplasms.
Fight against viral diseases. Pickled ginger is recommended for flu, cold, sore throat and upper respiratory tract. Regular intake improves well-being, helps to cough up sputum, as well as relieve inflammation.
Effective for the prevention of arthritis and rheumatism. Regular consumption of pickled prevents the destruction of cartilage tissue. Therefore, it can be taken for the prevention and treatment of diseases of cartilage and joints.
Lower cholesterol. Regular intake helps to reduce the level of harmful cholesterol in the blood, as well as normalizes blood clotting time. Therefore, it is recommended to take it for the prevention of vein thrombosis, stroke and heart attack, especially if there are cases of these diseases in the family.
The destruction of microorganisms in the mouth. Due to this property of pickled ginger, it is recommended to finish eating them.
Headache treatment. The composition of pickled ginger is a natural analgesic, so it is enough to eat a few petals to relieve headache, menstrual or toothache.
Suppression of gag reflex. Marinated root is useful to use to eliminate the gag reflex due to motion sickness, due to toxicosis in the first trimester of pregnancy, as well as after a course of chemotherapy.
Improve digestion. Regular use allows you to get rid of flatulence, stomach pain after eating, as well as constipation.
Improve potency. Pickled ginger is a famous aphrodisiac for men and women. Therefore, it is recommended to eat while reducing sexual function or desire. For women, it increases the tone of the uterus and helps to cure infertility.
Treating acne and other skin problems.

Marinated Ginger - A Step by Step Recipe with Photos

As noted earlier, ginger is the magic root known not only for its unusual taste and mint flavor, but also has a healing effect. The most popular is the use of ginger as a means of disinfecting the oral cavity when using sushi with raw fish.

Typically, rice vinegar is used to make labeled ginger, which gives it a delicate pink color. Few people know, but you can cook the marinade on the basis of apple cider vinegar. He, unlike rice, will not stain ginger, but it still gives a spicy taste.

Ingredients:

Ginger root - 250 gr.
Salt - 1.5 tsp.
Sugar powder - 3 tsp.
Apple cider vinegar - one-fourth cup or 70 ml.

Instructions for cooking marinade:

Washed and peeled ginger root, grate into thin plates.

In a small aluminum dish combine apple cider vinegar, salt and icing sugar. Continuously stirring with a whisk to bring the resulting brine for the marinade to a boil.

Put the grated root in a small layer in a small glass or ceramic jar, pour hot marinade, it should be about one centimeter above ginger. Put the jar with the lid tightly closed in a cold dark place for five hours.

How to Marinate Ginger at Home - Recipe

The popularity of Japanese cuisine has made pickled ginger a frequent guest on the table. It can be purchased at the supermarket, but if you want to be sure of the absence of preservative and chemical dyes, it is better to prepare it yourself. In addition, the recipe for its preparation is simple.

This recipe is suitable for marinating ginger new crop. The root of the new crop is distinguished by a light yellow color on the cut.

Ingredients:

Ginger Root - 300 g
Sugar - 4 tbsp. l
Salt - 2 tsp.
Rice Vinegar - 300 ml
Water - 100 ml.

First you need to prepare a root vegetable. For a start, it washes and peels. After that, it is necessary to rub it with salt and leave for 10-12 hours.

Next, the root must be washed and dried. Now the most crucial process is to cut right. This should be done with the sharpest knife possible, so that fine petals along the fibers are obtained. The thinner the petals turn out, the better it will marinate.

Boil the petals. To do this, boil water, salt and boil ginger for 3-4 minutes. Drain the water, leaving 100 ml for the marinade.

Cooking marinade. Mix the rest of the water in which ginger was boiled with sugar, salt and rice vinegar. Ready marinade pour pre-boiled petals. Leave in marinade for 6-7 hours. After which it is completely ready for use. In the marinade, it can be stored for a long time. Try only to be completely covered with liquid. If you fully follow the recipe, the root crop will be usable for a month.

This recipe allows you to cook pickled ginger white. This is due to the lack of wine in the recipe.

Pink pickled ginger - recipe at home

To cook the pink ginger, the most commonly used roots are last year. These roots are characterized by a more saturated color and rigidity. This recipe will not cause a question even for a novice chef.

Ingredients:

Ginger - 600 g
Rice vinegar - 300 ml.
Sugar - 6 tbsp. l
Vodka - 60 ml.
Red wine - 100 ml.

The recipe begins with the preparation of the root. Before marinating, it must be thoroughly washed and cleaned. The root crop of the last harvest has a rather rigid structure, so in order to remove skin from it, you will have to use a very sharp knife. Try to cut the skin as thin as possible.

This recipe does not contain the step of rubbing the root with salt. Cut it into thin petals and boil for a few minutes in salted water.

Prepare the marinade. To do this, mix vodka, red wine and sugar. Heat until sugar dissolves. Then add rice vinegar, bring to a boil and remove from heat. Put the petals in a jar, and fill them with marinade. Close the bank tightly and buy. When the jar has cooled, rearrange in the fridge. After 4-5 days, the root vegetable is ready for use.

Due to the presence of red wine marinade in the recipe, ginger has a pink tint. Ready root vegetable is perfect as an addition to sushi and other fish dishes according to your favorite recipes.

Marinated Ginger Slimming

Marinated ginger has a sharp and spicy taste, so it became popular not only among sushi lovers. However, it not only introduces an original and savory note to various dishes and snacks, but also positively affects the state of the body. In addition, it is an indispensable product for those who want to get rid of extra pounds.

Marinated ginger stimulates the metabolism and also starts the process of losing weight. With regular use, it removes toxins from the body. And if you combine the use of pickled ginger with physical activity, then the chances of getting rid of the hated cellulite increase. One more useful property root - stimulation of cellular metabolism. This will provide an opportunity to get rid of the body of excess, improve the overall condition of the body and accelerate the burning of fat.

In addition, it can be used as a supplement to any products. With it, even boiled chicken or fish will become an incredibly tasty dish. In this case, the caloric content of pickled ginger is only 12-15 kcal per 100 g, so you can use it without disturbing the diet.

Marinated ginger - harm and contraindications

Although pickled ginger is extremely beneficial, in some cases it can harm the body. Therefore, there are a number of contraindications when it is better to abandon its use:

During the period of breastfeeding.
In the last months of pregnancy. Spicy seasonings can cause premature labor.
With increased pressure.
After a heart attack or stroke.
If you are allergic to ginger or marinade ingredients.
With exacerbation of gastrointestinal diseases.
In viral hepatitis and cirrhosis of the liver.
Because of its sugar content in pickled ginger in diabetes, it should be consumed in small quantities.

Marinated ginger gave us an amazing and mysterious East. At home for his pickling usually use a classic combination of vinegar with sugar. This product can be found on the free market, but it is better to cook it yourself. And today we want to tell you a simple recipe for pickled ginger at home.

Marinated ginger cooked at home is quite capable of making a worthy competition in quality and taste with store counterparts.

A little bit about the color of the snack

Many are interested in the question of why pickled ginger petals, which are commonly used in Japanese cuisine, have a pink color, because the shade of fresh root is light yellow. Some believe that it depends on the root variety, as ginger can actually be white or pink. The first is called Hedychium coronarium and is most common in the mountainous regions of Tibet and Nepal, and is also found in Cuba and Brazil. Red ginger, or Alpinia purpurata, grows in southeast Asia, in Thailand and Malaysia. At the same time, these varieties differ mainly in the shade of inflorescences and their shape. As for the root that we eat, it is the same for all species.

In a modern kitchen, pickled ginger gets its red or pink color solely because of the addition of dye. E129 is usually added directly to the marinade, in which the spicy root spends some time.

On a note! Earlier, in traditional cuisine, pink color was obtained by adding beetroot juice to the marinade!

Why paint ginger petals? Exclusively for the aesthetics of the appearance of the dish to which this appetizer is served. Pink and red colors are very harmoniously combined with other products on the table, but the dye itself does not affect the taste.

Usually, each cook decides for himself whether to tint a root crop with E129 or not, but sometimes this is affected by legislation. For example, if in the USA red pickled ginger is allowed for sale on a par with white, then in some European countries products containing this dye are banned. And if in European restaurants and pink ginger is found, it is only through the use of beet juice.

On a note! In addition to beet juice, you can also use red or rose wine!

For this reason, before marinating ginger at home, think carefully about what color snacks you want to get as a result.

In taste red pickled ginger is no different from white

Recipes. Ginger white and pink

We turn to the main thing - how to cook pickled ginger at home. We suggest you consider two key recipes, the first of which will be basic, where the minimum set of products is used, and the second - with the addition of additional ingredients to give the dish a pleasant pink color without chemical dyes.

Classic cooking

We will need: 200 g of fresh ginger root, one and a half cups vinegar (rice), 3 tablespoons of granulated sugar and 2.5 teaspoons of salt.

First of all we are engaged in ginger. Root thoroughly washed under running water, peeled, rinsed and cut into thin slices.

Tip! To make the petals very thin and the same, cut the root better on a special vegetable cutter - mandolin!
Chopped root vegetables gently fold in a bowl, add a half teaspoons of salt and mix well.
Now we turn to the preparation of marinade for ginger - at home make it quite simple. In a small saucepan combine vinegar, sugar and the remainder of the salt. With constant stirring, preheat the contents of the container until the salt and sugar completely disperse, but do not bring the marinade to a boil. Remove the saucepan from the stove.
Rinse the ginger petals with water to remove excess salt from them and put them in a hot marinade. Leave for 5-6 minutes, after which we return the saucepan to the fire. With a small gas supply we cook everything for about half an hour.

On a note! With such a “neat” heat treatment, the snack is especially tender!
After a specified time, distribute the ginger along with the marinade in sterile jars and cover with lids. Give cool, screw caps and send the snack for storage in the refrigerator.

After 5-6 hours, a snack can be served.

Now let's figure out how to cook at home pink pickled ginger. According to the recipe, we will need: 400 g of spiced root, 50-55 ml of wine (you can take both red and pink, the main thing is to keep it dry), 35 ml of good vodka (without flavors and other additives), 140 ml of vinegar (rice ), 3 tablespoons of granulated sugar.

As usual, at the first stage we process ginger: we wash, peel, rinse and chop as thin as possible. In this embodiment, the petals are not sprinkled with salt, but simply boil in boiling water for a couple of minutes.
Next, we are engaged in marinade: in a skillet we combine wine, vodka, sugar. We put everything on fire and warm up until the latter is completely dissolved. Do not forget to constantly stir and ensure that the mixture does not boil. Pour in vinegar. Now the marinade should boil. Remove it from the stove.
Spread boiled ginger slices in sterile jars, pour them with hot marinade and cork.

This appetizer should be infused - it usually takes about 3-4 days.

If the pink color that you received during the preparation of the marinade is not bright enough for you, then it can be corrected using beetroot juice. Add it in small portions and mix constantly, so as not to miss the color that suits you.
For pickling, it is better to use young root vegetables - they have a light, very thin skin without wrinkles, and are fairly easy to clean with a simple spoon. Lateral processes will be the most tender, while the main part of the root is often coarse with solid fibers in the center.
In the role of the sweetener may well be not sugar, but natural honey. But just remember that it has a richer taste, and therefore it should be added to the marinade in a few smaller quantities.
Marinated ginger is usually stored in the refrigerator under a tightly screwed lid. Under these conditions, the snack can successfully stand for several months.

On a note! In Japan, pickled ginger, sliced with the finest slices, is called "Harry". It is always served and consumed in combination with wasabi or with soy sauce. If, in the process of marinating, the root crop was cut into chips, then the finished snack will already have a different name - “benisega”. Usually it is he who has a red tint and is presented with meat or noodles!

But you can serve pickled ginger and a little differently - in the salad.

Light salad

To prepare this dish you will need: a small head of Chinese cabbage, 1 sweet and sour apple, 1 Bulgarian pepper, a bunch of fresh greens, lettuce leaves, cherry tomatoes, a few petals of pickled ginger (to taste), 1 tablespoon of honey and vegetable oil, lemon salt

Wash cabbage in running water and chop finely. We put it in a deep bowl and prisalivaem.
We also wash the apple, remove the peel from it, release it from the seeds and seed pod, cut it into thin straws. Squeeze lemon juice and sprinkle them with a shredded apple.
Thoroughly wash the greens and lettuce leaves, shake off excess water, dry on a paper towel and chop finely.
Cherry tomatoes are cut into 2 parts, Bulgarian pepper - into thin strips.
Prepare a dressing: in a small container, combine vegetable oil and liquid honey, mix.
To the cabbage lay out an apple, ginger petals, herbs, tomatoes, peppers. We mix everything and fill the salad.

Light salad with pickled ginger, apple and vegetables

Warm Salmon Salad

To prepare a salad with pickled ginger and salmon, you will need: 400 g salmon, a few petals of pickled ginger, 2 cloves of garlic, watercress packaging, 50 ml of yogurt, lime, a teaspoon of honey, 2-3 tablespoons of vegetable oil, salt, pepper.

Cut the salmon fillet into small pieces and fold into a bowl. We prepare marinade for it: combine yogurt, finely chopped garlic, a couple of tablespoons of lime juice, vegetable oil, salt and pepper to taste. Fill the fish with marinade and put in the fridge for an hour.
After the specified time we send the salmon to be baked at a temperature of 230 ° C. After a quarter of an hour, take it out of the oven and let it cool for a while.
On a large dish lay out watercress, ginger petals, on top of the pieces of fish. Sprinkle with vegetable oil and lime juice.

Warm Salad with Salmon and Pickled Ginger

As you can see, all recipes of pickled ginger are easy to reproduce at home and, having spent a minimum of time, make a versatile dish that can become both an excellent snack and a savory ingredient for salads.