Description
For many, ginger is still exotic. But those who know him, never from him not refuse. It is used in cooking various delicious dishes. Lovers of this plant spread a simple recipe for pickled ginger.
Ingredients
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Ginger
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Vinegar
100 ml
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Sugar
1 Tbsp
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Salt
1 tsp
Cooking
1. Ginger peel. You need to cut off a very thin layer, as it is under the skin has many nutrients. Well wash it in cold running water. Paper towel to blot excess water. 2. Universal knife cut into thin plates ginger. What cannot be cut with this knife, doresain ordinary kitchen.
3. Thin and even "petals" of ginger I put in one capacity, and "not condition" in another.
4. Take vinegar. You can use the bite of Apple, grape, vinegar from red wine. Do different vinegar. Used often homemade Apple. Different vinegar, different tastes. Now I use vinegar "APG".
5. Take sugar, large sea salt, a measuring Cup.
6. Ginger spread to the banks. Beautifully cut in a jar, the rest in the other (I initially laid out the beautiful ginger in two cans, I thought that a litre is not enough, then made it back, all well tamped).
Prepare the marinade by strictly following proportions: 100 grams of vinegar take 1 teaspoon of sea salt and 1 tablespoon sugar.
( I have 1 kg of ginger in the marinade went somewhere 800-900 grams of vinegar).
8. Stir well the marinade with a spoon to dissolve salt and sugar.
9. Pour the ginger. The liquid should completely cover it.
10. Ginger rammed a spoon and cover with nylon cover. To put on a week in a dark place.
11. After a week I shift into small pots and put in the fridge. Can be stored in the refrigerator for up to 3 months. If the ginger is very young, with time it becomes a pale pink..
12. Bon appetit! With this recipe you can experiment by adding in marinade for 100 grams of vinegar 2 tablespoons of vodka or a dry wine and adding various spices.
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