You are here

Young Ginger Pickles

the.instructor's picture
  Fresh young ginger 1⁄2 Pound, scrubbed and rinsed
  Salt 2 Tablespoon
  Distilled white vinegar 3⁄4 Cup (12 tbs)
  Sugar 1⁄2 Cup (8 tbs)

Slice ginger across the grain as thinly as possible (you'll have about 1 3/4 cups).
Mix with salt.
Cover and refrigerate until next day.
Rinse well and drain.
In a 1- to 2-quart pan, combine vinegar with sugar; bring to a boil, stirring.
Add ginger.
Return to a boil, then remove from heat and let cool.
Cover and refrigerate for at least 24 hours or up to 3 weeks.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 33 Calories from Fat 1

% Daily Value*

Total Fat 0.09 g0.15%

Saturated Fat 0.03 g0.13%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 647.8 mg27%

Total Carbohydrates 8 g2.6%

Dietary Fiber 0.25 g1%

Sugars 5.8 g

Protein 0.23 g0.46%

Vitamin A Vitamin C 1.1%

Calcium 0.3% Iron 0.47%

*Based on a 2000 Calorie diet

Young Ginger Pickles Recipe