Ginger Cucumber Pickle

Summary

Dive into the world of pickling with a refreshing twist! Ginger Cucumber Pickle is not your everyday side dish – it’s a symphony of zingy ginger and cool cucumber, a perfect blend to elevate your meals. AH7 brings you a step-by-step guide to crafting this delightful pickle that combines crunchiness with a kick, making every bite memorable.

Ingredients:

• For the Ginger Cucumber Pickle:
• 3 large cucumbers, thinly sliced
• 2-inch (5 cm) piece of fresh ginger, julienned
• 2 cups (480ml) white vinegar
• 1 cup (240ml) water
• 1 cup (200g) granulated sugar
• 1 tablespoon (15g) sea salt
• 2 teaspoons (10g) mustard seeds
• 1 teaspoon (5g) turmeric powder
• 3 red chili peppers, slit (adjust to your heat preference)

Preparation Time:

• Approx. 15 minutes (excluding marinating time)

Marinating Time:

• 48 hours for optimal flavor development

Serves:

• Makes about 1 quart (approx. 950ml) of pickle

Nutritional Facts per Serving:

• Calories: 35
• Protein: 0.3g
• Carbohydrates: 8g
• Sugars: 7g
• Fat: 0.1g
• Saturated fat: 0g
• Fibers: 0.5g
• Sodium: 290mg

Method:

1. Start by washing the cucumbers thoroughly and then thinly slicing them. Place them in a large mixing bowl.
2. Add the julienned ginger to the bowl, ensuring even distribution among the cucumber slices.
3. In a medium-sized saucepan, combine white vinegar, water, granulated sugar, sea salt, mustard seeds, turmeric powder, and red chili peppers.
4. Bring the mixture to a boil, stirring occasionally until the sugar dissolves completely.
5. Once boiling, remove from heat and allow it to cool slightly.
6. Pour the vinegar mixture over the cucumber and ginger, ensuring they’re completely submerged.
7. Let the mixture cool to room temperature.
8. Once cooled, transfer the pickle to sterilized jars, making sure the cucumbers are submerged in the liquid. Seal the jars tightly.
9. Refrigerate the jars for at least 48 hours to let the flavors meld and develop.

Tips:

1. Ensure the jars are sterilized properly to prevent any bacterial growth.
2. The pickle’s flavor intensifies over time. For a more profound taste, let it marinate for more than 48 hours.
3. Always use fresh ingredients. The fresher the cucumber and ginger, the crisper your pickle will be.

Serving Suggestions:

• Ginger Cucumber Pickle is an excellent accompaniment to sandwiches, salads, or charcuterie boards.
• Try adding a spoonful to your wraps or burgers for an unexpected burst of flavor.
• Pair this pickle with Asian dishes for a harmonious flavor blend.

With AH7’s Ginger Cucumber Pickle guide in your culinary repertoire, you’re set to bring a zesty and refreshing twist to your meals. It’s not just a pickle; it’s an experience, bridging the gap between tangy and spicy, crispy and juicy. Let your tastebuds embark on this delightful journey!

Ginger Cucumber Pickle

Dive into the world of pickling with a refreshing twist! Ginger Cucumber Pickle is not your everyday side dish – it’s a symphony of zingy ginger and cool cucumber, a perfect blend to elevate your meals. AH7 brings you a step-by-step guide to crafting this delightful pickle that combines crunchiness with a kick, making every bite memorable.

5 from 1 vote

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Prep Time: 15 minutes minutes

Marinating Time: 2 days days

Nutritions

Nutrition Facts

Ginger Cucumber Pickle

Amount per Serving

Calories

35

% Daily Value*

Fat

 

0.1

g

0

%

Saturated Fat

 

0

g

0

%

Sodium

 

290

mg

13

%

Carbohydrates

 

8

g

3

%

Fiber

 

0.5

g

2

%

Sugar

 

7

g

8

%

Protein

 

0.3

g

1

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• For the Ginger Cucumber Pickle:
• 3 large cucumbers thinly sliced
• 2- inch 5 cm piece of fresh ginger, julienned
• 2 cups 480ml white vinegar
• 1 cup 240ml water
• 1 cup 200g granulated sugar
• 1 tablespoon 15g sea salt
• 2 teaspoons 10g mustard seeds
• 1 teaspoon 5g turmeric powder
• 3 red chili peppers slit (adjust to your heat preference)

Instructions

• Start by washing the cucumbers thoroughly and then thinly slicing them. Place them in a large mixing bowl.
• Add the julienned ginger to the bowl, ensuring even distribution among the cucumber slices.
• In a medium-sized saucepan, combine white vinegar, water, granulated sugar, sea salt, mustard seeds, turmeric powder, and red chili peppers.
• Bring the mixture to a boil, stirring occasionally until the sugar dissolves completely.
• Once boiling, remove from heat and allow it to cool slightly.
• Pour the vinegar mixture over the cucumber and ginger, ensuring they’re completely submerged.
• Let the mixture cool to room temperature.
• Once cooled, transfer the pickle to sterilized jars, making sure the cucumbers are submerged in the liquid. Seal the jars tightly.
• Refrigerate the jars for at least 48 hours to let the flavors meld and develop.

Notes

Tips:

1. Ensure the jars are sterilized properly to prevent any bacterial growth.

2. The pickle’s flavor intensifies over time. For a more profound taste, let it marinate for more than 48 hours.

3. Always use fresh ingredients. The fresher the cucumber and ginger, the crisper your pickle will be.

Serving Suggestions:

– Ginger Cucumber Pickle is an excellent accompaniment to sandwiches, salads, or charcuterie boards.

– Try adding a spoonful to your wraps or burgers for an unexpected burst of flavor.

– Pair this pickle with Asian dishes for a harmonious flavor blend.