Thai Pickled Ginger. How to Make Asian Pink Pickled Ginger at Home
Recipe type: Pickle / Preserve
Cuisine: Thai / Japanese
Pickled ginger is served in Asian restaurants across the globe. This delicious Thai pickled ginger is quick and easy to make, with no special equipment necessary.
- 2 Cups peeled, wash and thinly sliced young ginger
- 3 Tbs Salt dissolved in 1 liter water
- 1½ Cups white sugar
- 1 Tbs Salt
- 1½ Cups white wine vinegar
- ½ Cup Water
- Peel and thinly slice 2 cups of young ginger and place it in a mixing bowl. Dissolve 3 tablespoons of salt in a liter of water and pour this over the ginger. Let the ginger steep for 60 minutes.
- Drain and rinse the ginger, and squeeze out any excess water.
- Transfer the ginger to pickling jars.
- In a pot, combine the sugar, salt, white wine vinegar and water. Bring this to a boil.
- Place the pickling jars in a pan and surround them with warm water. This will warm the glass and stop it from breaking when the boiling pickling solution is poured in.
- Pour in the boiling pickling solution to cover the ginger and seal the jars.
- Place the jars in a cool spot and allow the pickle to mature for 10 to 14 days before eating. During this time the pickles color will transform from creamy light yellow to its light pink hue.