Quick pickled ginger from City Kitchen at The New York Times by David Tanis

  • fresh ginger
  • rice vinegar

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cod with sesame and ginger

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Aggie92 on February 02, 2016

    Pickling brine is a little too salty. So I added 2 extra teaspoons of sugar and the flavor was much better. Tastes best if you can let it sit at least 2 hours. Has a great spicy ginger flavor you just don't get with the store-bought stuff. Don't bother with the radishes, no color leached out of them and there is no reason to tint the ginger pink.

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