Name: Pickled ginger
Prep time: 20 min
Cook time: 20 min
Yield: 0
Ingredients: Ginger root - 500 gram; Sugar - 3/4 Art.; Salt - 2.5 Tsp; Rice vinegar - 3 Art.; Beet - 100 gram

Ingredients for - Pickled ginger

1. Ginger root 500 gram

2. Sugar 3/4 Art.

3. Salt 2.5 Tsp

4. Rice vinegar 3 Art.

5. Beet 100 gram

How to cook deliciously - Pickled ginger

1 . Stage

Peel and cut the ginger into thin slices, the thinner the better.

2 . Stage

Boil 1 liter. water, remove from heat and put ginger in boiling water for 30 seconds. Then drain the water and put the ginger in sterile jars.

1. Stage. Pickled ginger: Boil 1 liter. water, remove from heat and put ginger in boiling water for 30 seconds. Then drain the water and put the ginger in sterile jars.

3 . Stage

You can put peeled beets on top or add dye to add a beautiful pink color to ginger. Now we prepare the marinade by mixing vinegar, sugar and salt, bring the marinade to a boil, periodically interfering so that the sugar dissolves. Pour the ginger with the marinade, close the lids and leave to marinate.

1. Stage. Pickled ginger: You can put peeled beets on top or add dye to add a beautiful pink color to ginger. Now we prepare the marinade by mixing vinegar, sugar and salt, bring the marinade to a boil, periodically interfering so that the sugar dissolves. Pour the ginger with the marinade, close the lids and leave to marinate.

4 . Stage

Pickled ginger can be tasted the very next day, but it’s best to let it stand for about a week, then the taste will be full and rich, after a few hours or a day you can pull out the beets.

1. Stage. Pickled ginger: Pickled ginger can be tasted the very next day, but it’s best to let it stand for about a week, then the taste will be full and rich, after a few hours or a day you can pull out the beets.

5 . Stage

Bon Appetit!!!

6 . Stage

Pickled ginger is a delicious and aromatic appetizer served with sushi. Cooking such ginger is quite simple, it should be stored in the refrigerator for about 6 months. Ginger is a universal product, it is an antiseptic, a cold medicine, as well as an amazingly aromatic and tasty spice. Ginger needs to be cut very thinly, it is better to do this with a vegetable peeler, the thinner the ginger, the tastier the snack.