Quick Pickled Ginger

Lunch/DinnerSide Dish

Feb 13

Written By Graphic Designer

NUTRITIONAL INFORMATION

Calories: 42kcal
Carbohydrates: 10g
Protein: 1g
Fat: 0.3g
Saturated Fat: 0.1g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat: 0.1g

Sodium: 63mg
Potassium: 149mg
Fiber: 1g
Sugar: 4g
Vitamin C: 2mg
Calcium: 6mg
Iron: 0.2mg

RECIPE SOURCE

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RECIPE INFORMATION

PREP: 15 minutes
PICKLING TIME: 4 hours
TOTAL TIME: 4 hours 15 minutes

YIELD: 8 servings

NOTE

From a meal prep standpoint, this is a great ingredient to have on hand to jazz up your meals. Just store the jar or container in the fridge for up to 2 months!

INGREDIENTS

10 ounces ginger (young ginger preferred)

½ cup rice vinegar

½ cup boiling hot water

¼ cup honey or maple syrup

1 teaspoon kosher salt

PREPARATION

Prep the ginger. Peel and thinly slice the ginger with a vegetable peeler or mandoline (see my tips above).

Add the ginger. Place the thinly sliced ginger into a glass storage container.

Add everything else. Add the vinegar, hot water, honey, and salt, then stir to combine everything together.

Let it pickle! Place the lid on the jar and let sit at room temperature for 1 hour, then refrigerate for at least 4 hours before enjoying. Always make sure to remove the ginger with fresh utensils, to not introduce bacteria into the container and allow it to store longer.

Graphic Designer