Pickled Sweet Ginger
Adrak Khattee Meethi
Mamta Gupta
I have had this ginger preparation many times but never tried making it. It looks quite simple, not too different from Indian style ginger in lemon juice. So, I decided to give it a go today and it came out quite good. I have made it with Indian ginger. Try making it for yourself, it is very easy. You must buy really fresh ginger. Amounts are approximate. Taste and adjust to your liking. This amount fills one coffee jar.
Ingredients
200 gm. ginger
1 cups or about 225 ml light vinegar. I use cider vinegar
1 full tsp. salt
1/2 cup or about 110 ml. boiled water
2 tbsp. sugar
1 small slice of beetroot*
Instructions
Peel the ginger and wash.
Slice thinly. I found that a potato peeler is very good for this job. You can also use a cheese slicer.
Place in a bowl and sprinkle salt. Leave aside for a couple of hours, while you are doing other things.
Tip the ginger slice out onto a kitchen towel and dab it dry.
Mix vinegar and water in a pan and bring to a boil. Turn heat off.
Add and stir in sugar.
Add beetroot and let the colour run into the liquid for 3-4 minutes. Remove beetroot slice.
Fill a sterilised jar with salted ginger slices.
Pour the liquid over it to the top of the jar. Allow to cool.
It is ready within 12 hours. Store in the fridge.
*Some varieties of ginger turn pink when lemon juice or vinegar is added, but I used beetroot, just to get a nice, light pink colour.
