Ingredients with Measurements:
- 1 pound fresh ginger root, peeled and sliced into thin matchsticks
- 1 cup white vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon turmeric powder
Special Equipment Needed:
- Large glass jar with a tight-fitting lid
- Cutting board and sharp knife
- Large saucepan
- Measuring cups and spoons
- Wooden spoon
Step-by-Step Instructions:
1. In a large saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, mustard seeds, coriander seeds, and turmeric powder. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar and salt have dissolved.
2. Add the sliced ginger to the boiling mixture and stir to combine. Reduce the heat to low and let the ginger simmer for 5-7 minutes until it is slightly softened.
3. Remove the saucepan from the heat and let the ginger mixture cool to room temperature.
4. Once the ginger mixture has cooled, transfer it to a large glass jar with a tight-fitting lid. Make sure the ginger is completely submerged in the liquid.
5. Cover the jar tightly and let the ginger pickle sit at room temperature for at least 24 hours before serving. The longer it sits, the more flavorful it will become.
Time:
Preparation time: 15 minutes
Cooking time: 5-7 minutes
Total time: 24 hours and 15-17 minutes
Temperature:
Boiling temperature: 212°F (100°C)
Serving size:
This recipe makes about 2 cups of ginger pickle, which can serve 8-10 people as a condiment or side dish.
Nutritional information:
Calories: 70
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 590mg
Total Carbohydrates: 17g
Dietary Fiber: 1g
Sugars: 14g
Protein: 1g
Substitutions for ingredients:
- Apple cider vinegar can be used instead of white vinegar.
- Honey or maple syrup can be used instead of granulated sugar.
- Red pepper flakes can be added for extra heat.
Variations:
- Add sliced garlic or onions to the ginger mixture for extra flavor.
- Use a combination of different vinegars, such as rice vinegar or balsamic vinegar, for a unique taste.
- Experiment with different spices, such as cinnamon or cloves, for a different flavor profile.
Tips and Tricks:
- Use fresh ginger root for the best flavor and texture.
- Slice the ginger into thin matchsticks for even cooking and pickling.
- Make sure the ginger is completely submerged in the liquid to prevent spoilage.
- Store the ginger pickle in the refrigerator for up to 1 month.
Storage Instructions:
Store the ginger pickle in a tightly sealed glass jar in the refrigerator for up to 1 month.
Reheating Instructions:
The ginger pickle is best served cold and does not need to be reheated.
Presentation Ideas:
Serve the ginger pickle in a small dish or bowl as a condiment or side dish.
Garnishes:
Garnish the ginger pickle with fresh cilantro or chopped scallions for added flavor and color.
Pairings:
The ginger pickle pairs well with grilled meats, rice dishes, and sandwiches.
Suggested Side Dishes:
Serve the ginger pickle with steamed vegetables, naan bread, or roasted potatoes.
Troubleshooting Advice:
- If the ginger pickle has a strange smell or taste, discard it immediately as it may be spoiled.
- Make sure the ginger is completely submerged in the liquid to prevent spoilage.
Food Safety Advice:
- Use clean and sanitized equipment when making the ginger pickle.
- Store the ginger pickle in the refrigerator to prevent spoilage.
Food History:
Ginger pickle is a traditional condiment in many Asian cuisines, including Indian and Chinese.
Flavor Profiles:
The ginger pickle has a tangy, sweet, and slightly spicy flavor.
Serving Suggestions:
Serve the ginger pickle as a condiment or side dish with a variety of dishes.
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Region: Indian