Ingredients with Measurements:
- 1 pound fresh ginger root, peeled and sliced into thin matchsticks
- 1 cup rice vinegar
- 1 cup granulated sugar
- 1 tablespoon salt
- 1 tablespoon red pepper flakes
- 1 tablespoon whole black peppercorns
- 1 tablespoon whole coriander seeds
- 1 tablespoon whole mustard seeds
Special equipment needed:
- Large glass jar with a tight-fitting lid
- Cheesecloth
Step-by-step instructions:
1. In a large pot, combine the rice vinegar, sugar, salt, red pepper flakes, black peppercorns, coriander seeds, and mustard seeds. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar has dissolved.
2. Add the sliced ginger to the pot and stir to coat it evenly with the vinegar mixture.
3. Reduce the heat to low and simmer the ginger for 10 minutes, stirring occasionally.
4. Remove the pot from the heat and let the ginger cool to room temperature.
5. Once the ginger has cooled, transfer it and the liquid to a large glass jar with a tight-fitting lid.
6. Cover the jar with a layer of cheesecloth and secure it with a rubber band or string.
7. Store the jar in a cool, dark place for at least 24 hours to allow the flavors to meld.
8. After 24 hours, remove the cheesecloth and replace the lid on the jar.
9. Store the ginger pickle in the refrigerator for up to 2 months.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Simmer over low heat
Serving size:
- Makes about 2 cups of ginger pickle
Nutritional information:
- Calories: 80 per serving
- Fat: 0g
- Carbohydrates: 20g
- Protein: 0g
- Sodium: 590mg
Substitutions for ingredients:
- White vinegar can be substituted for rice vinegar
- Honey or maple syrup can be substituted for granulated sugar
- Ground spices can be substituted for whole spices
Variations:
- Add sliced garlic or onion to the pickle for extra flavor
- Use different types of vinegar, such as apple cider or white wine vinegar
- Experiment with different spices, such as cinnamon or fennel seeds
Tips and tricks:
- Use a mandoline or food processor to slice the ginger quickly and evenly
- Adjust the amount of red pepper flakes to your desired level of spiciness
- Serve the ginger pickle as a condiment with grilled meats or vegetables
Storage instructions:
- Store the ginger pickle in a glass jar with a tight-fitting lid in the refrigerator for up to 2 months.
Reheating instructions:
- This pickle is meant to be served cold and does not need to be reheated.
Presentation ideas:
- Serve the ginger pickle in a small dish alongside your favorite Asian-inspired dishes.
Garnishes:
- Fresh cilantro or sliced green onions make a great garnish for this pickle.
Pairings:
- Serve this pickle alongside grilled meats, stir-fry dishes, or rice bowls.
Suggested side dishes:
- Steamed rice, stir-fried vegetables, or a simple salad would make great side dishes to accompany this pickle.
Troubleshooting advice:
- If the pickle is too spicy, add a little more sugar to balance out the heat.
Food safety advice:
- Make sure to use a clean and sterilized glass jar to store the pickle.
- Keep the pickle refrigerated at all times to prevent spoilage.
Food history:
- Ginger has been used in Asian cuisine for thousands of years and is known for its health benefits, including aiding digestion and reducing inflammation.
Flavor profiles:
- This pickle has a sweet and sour flavor with a spicy kick from the red pepper flakes.
Serving suggestions:
- Serve this pickle as a condiment alongside your favorite Asian-inspired dishes.
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Region: Indian