Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Ginger
Pickled ginger
Utensils
Two screw-top jars (approx. 250 ml), rinsed with hot water
How it's done
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Ginger
Mix the ginger and salt, leave to absorb in a sieve for approx. 15 mins. Pour boiling water over the top.
Pickled ginger
Bring the vinegar, sugar and salt to the boil in a pan, simmer until the sugar has dissolved. Place the ginger in the prepared jars. Bring the pickling liquid to the boil once more, pour the boiling hot liquid over the ginger to cover. Seal the jars immediately, leave to cool on a towel. Leave the ginger to pickle in the fridge for approx. 5 days.
| Storage: | Store the jars of ginger in the fridge. Keep for approx. 3 months. Once opened, consume the ginger quickly. |
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