Pickled Ginger: Making it at Home - Spicy Seasoning for Your Favorite Meals. How to pickle ginger at home

Pickled Ginger: Making it at Home - Spicy Seasoning for Your Favorite Meals. How to pickle ginger at home

Pickled ginger is a seasoning that adds savory flavor to any dish.

This original spice is also very useful, because ginger root contains a large amount of acids and vitamins.

The combination of good and original taste make this seasoning unique and irreplaceable.

How to Marinate Ginger at Home - Basic Cooking Principles

We will tell you how to pickle ginger at home, and also share with you recipes for dishes in which you can use this seasoning.

For pickling, take ginger root and peel it, trying to cut it off with a thin layer. Then the ginger root is cut into very thin circles against the growth of fibers.

The prepared product is spread in a small saucepan and pour boiling water so that it completely covers the spice. The contents of the skillet are salted and boiled over moderate heat for three minutes.

In a glass of hot water, add sugar, add vinegar and mix. The taste of pickled ginger should be rich and tart, so pouring should be strong enough. In the marinade, you can add red wine or vodka.

Water is drained from the ginger, cooled and transferred to a separate container that can be tightly closed. Spice pour marinade, cover with a lid and leave to marinate for three days. Ready seasoning stored in the refrigerator.

Marinated ginger is added to fish, meat or seafood dishes. Most often it is used for making sushi and rolls. This spice can also be added to pastries.

Recipe 1. Marinated Ginger


300 g of ginger root;

half a glass of vinegar;

half a cup of sugar;

half a liter of drinking water;

finely ground salt.

Method of preparation

1. Wash ginger root and peel it. Using a vegetable peeler, cut it into thin plates. Fold in a suitable dish, sprinkle with a teaspoon of salt and leave overnight. 2. In half a liter of boiled water, add half a glass of vinegar and the same amount of sugar. Mix well. Ginger slightly outlived and put in a saucepan, fill it with half the marinade and set on moderate fire. Since boiling boil ginger for about ten minutes.

3. Choose ginger with a fork and transfer it to the jar, pour the remaining marinade, tightly close the lid and send it in the fridge. After two days we can eat spice in food.

Recipe 2. How to pickle ginger at home with dry white wine


Half a kilo of fresh ginger root;

80 ml of dry white wine;

200 ml of 2.5% vinegar for sushi;

50 ml of vodka;

80 grams of granulated sugar.

Method of preparation

1. My fresh ginger root under the tap and dry it with a napkin. Peel it off, removing it with a thin layer. Cut the ginger into small pieces.

2. Boil water in a saucepan and put the pieces of ginger into boiling water. Boil the spice for a minute. We take out boiled ginger and shift it on a napkin. Drain and cut into very thin plates using a vegetable peeler.

3. Mix wine with sugar and vodka. Pour into a saucepan and set on fire. Boil, stirring constantly, until sugar is completely dissolved. Add vinegar, bring to a boil and turn off the fire.

4. Put ginger in a glass jar, pour marinade and tightly close the lid. When the pickled ginger has cooled completely, send it for three days in the fridge. Ready seasoning can be stored for up to three months.

Recipe 3. Marinated ginger with vodka


200 g young ginger root;

3 g of salt;

50 ml of wine vinegar;

10 ml of vodka;

45 grams of granulated sugar.

Method of preparation

1. Wash the ginger root, dry it with a napkin and peel. Cut into pieces, put in a plate and pour boiling water over the ginger. Leave on for two minutes, then remove the seasoning and dry. Chop the ginger root into thin slices. 2. Pour wine vinegar into a saucepan, add a spoonful of drinking water, sugar, vodka and salt. Stir, boil marinade over moderate heat and cool.

3. Scald a glass jar with boiling water, put ginger into the prepared dish and pour it with the cooled marinade. Tightly close the lid and leave for at least five hours. Season with fish or meat dishes.

Recipe 4. How to pickle ginger at home with beets


beet slice;

250 g of ginger root;

30 ml of 9% table vinegar;

2 glasses of drinking water;

30 grams of sugar;

5 g of finely ground salt.

Method of preparation

1. Ginger root peel clean. You can do this with a simple spoon.

2. Cut the ginger into thin slices with a peeler. The thinner they are, the tastier the snack will be.

3. Boil a glass of water, add salt to boiling water and mix. Fill the ginger mixture with the mixture and leave for five minutes. After the allotted time, drain the water.

4. In the second glass of water, add sugar, stir and set on fire. Bring to a boil and pour ginger with sweet boiling water, putting a slice of beet in it. Leave the seasoning in this water until it cools down completely. We clean at night in the refrigerator. Then we shift the pickled ginger in a jar, close the lid and store in the refrigerator.

Recipe 5. Fried Chicken with Shrimps, Noodles, and Pickled Ginger


110 g noodles;

5 g sesame seeds;

50 ml of soy sauce;

25 g pickled ginger;


2 eggs;

4 stalks of green onions;

half a green and red sweet pepper;

15 boiled shrimps;

chicken breast.

Method of preparation

1. Boil noodles to softness in boiling water for three minutes. Drain the water and rinse the noodles under running cold water.

2. Pour the soy sauce into the bowl. Finely chop the green and bulb onions and add them to the soy sauce. Peel the shrimps and put them in a bowl. Put noodles here and mix well. 3. Rinse the chicken breast and cut into strips along the fibers. Wash the sweet peppers, scrub the seeds and chop into small cubes. Heat a frying pan over moderate heat and pour vegetable oil into it. Put in it strips of chicken breast and chopped sweet peppers. Fry for two minutes. Then add the noodles with vegetables and continue cooking, stirring constantly for another three minutes.

4. Slightly beat the eggs and introduce them in a thin stream into the pan, while continuously stirring. Cook until eggs are ready. Sprinkle with pickled ginger, sesame and green onions before serving.

Recipe 6. Beef stew with pickled ginger


600 g of beef;

half a glass of drinking water;

15 pieces of pickled ginger;

freshly ground pepper and salt;

120 ml of soy sauce;


50 ml of olive oil.

Method of preparation

1. How to pickle ginger at home, you can see in the above recipes. We wash the beef, dry it with napkins and cut it into pieces, like on beef stroganoff.

2. Clean the onion from the husk and chop it finely.

3. Heat the oil in the pan. Put the beef in it and fry slightly. Then add the chopped onion and continue to fry until the onions become transparent. Put the ginger pieces into the meat and onion, pour in the water and soy sauce. Pepper and stew, covered with a lid, about 20 minutes. Turn off the heat and leave to stand for ten minutes without opening the lid. Served with any side dish.

Recipe 7. Salad with chicken, sesame and pickled ginger


140 g cherry tomatoes;

25 ml of liquid honey;

70 g of lettuce leaves;

50 ml of soy sauce;

70 grams of salad frieze;

80 ml of vegetable oil;

40 g pickled ginger;

25 g of sesame seed;

2 pinches seasonings for chicken;

240 g chicken fillet;

100 g Bulgarian pepper.

Method of preparation

1. Remove Cherry tomatoes from the branch, rinse, wipe with a napkin and cut each tomato in half. 2. My Bulgarian pepper, dry, scrub the seeds and cut into strips.

3. Lettuce leaves washed, shake off excess moisture and tear hands. Put the crushed leaves in a deep salad bowl.

4. Wash the chicken fillet dipped in napkins. Meat salt, pepper and season with spices for chicken. Put it in hot oil and fry until cooked. Chill the meat and cut into chunks.

5. In a salad bowl lay out tomatoes, pickled ginger and stripes of bell pepper. All mix. Put chicken slices on top.

6. In a cup, mix soy sauce with honey and vegetable oil. Pour salad dressing and sprinkle with sesame seeds.

Pickled Ginger at Home - Tricks and Tips

  • Before marinating ginger at home, try a professional-made product to get an idea of ​​the taste and appearance of the dish.
  • For pickling, use a young ginger root. This product has a peel like a new potato.
  • To make pickled ginger a pink hue, you can add a slice of peeled beet or a natural dye.
  • The dish will turn out more refined if you add some red wine to the marinade.
  • For marinating, you can use rice, wine, apple or plum vinegar.
Comments (0)