Pickled Ginger

Recipe Ingredients

2 cups	474ml	Rice wine vinegar
1 tablespoon	15ml	Salt
1/2 cup	99g / 3.5oz	Sugar
1 cup	237ml	Red beet - peeled, halved (small)
2		Bay leaves
1/2 tablespoon	7.5ml	White peppercorns
2		Thai bird chiles
2 cups	474ml	Ginger slices - (1/8" thick) - peeled

Recipe Instructions

Combine everything but ginger in a saucepan and bring to a boil. Add ginger and turn heat down to a simmer for 1/2 an hour. Pull off heat and let stand until cool, about 1 hour. Place in jar and refrigerate overnight. Will keep for 1 month.

This recipe yields 12 servings.

Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A02)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.