How to Make Nice Pink Sweet and Sour Pickled Ginger

Name: How to Make Nice Pink Sweet and Sour Pickled Ginger
Cuisine: American
Ingredients: 200 grams Ginger; 1 tsp Salt; 1 kettle's worth Boiling water; 200 ml Vinegar; 70 grams Sugar

cookpad.japan @cookpad_jp

My friend always made nice coloured sweet and sour pickled ginger, so I asked her for the recipe.

Cut the ginger into very thin slices. Marinate it in the vinegar and sugar mixture while it's still hot after pouring boiling water over. Recipe by Shunati

My friend always made nice coloured sweet and sour pickled ginger, so I asked her for the recipe.

Cut the ginger into very thin slices. Marinate it in the vinegar and sugar mixture while it's still hot after pouring boiling water over. Recipe by Shunati

cookpad.japan @cookpad_jp

My friend always made nice coloured sweet and sour pickled ginger, so I asked her for the recipe.

Cut the ginger into very thin slices. Marinate it in the vinegar and sugar mixture while it's still hot after pouring boiling water over. Recipe by Shunati

My friend always made nice coloured sweet and sour pickled ginger, so I asked her for the recipe.

Cut the ginger into very thin slices. Marinate it in the vinegar and sugar mixture while it's still hot after pouring boiling water over. Recipe by Shunati

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Ingredients

200 gramsGinger
1 tspSalt
1kettle's worth Boiling water
200 mlVinegar
70 gramsSugar

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Steps

1

Peel the ginger, cut into thin slices, and sprinkle with salt in a sieve.
2

Make the sweet and sour marinade using the vinegar and sugar. (Please adjust the amount of sugar to your liking.)
3

Pour boiling water over the ginger, drain the excess water by shaking the sieve. Marinate in the vinegar and sugar mixture while the ginger is still hot. Alternatively you can put the ginger in boiling water in a pot, and transfer into the sieve to drain.
4

Leave it for a while, and it will turn nice pink. You can eat it, but it will absorb more flavour after half a day or so. You can store it for a month in the fridge.