Downshiftology · by Lisa Bryan★ 4.9 (15)
Quick Pickled Ginger
NUTRITION · PER SERVING255M COOK
CAL 3%·PRO 1%
CARBS 15G99% OF CAL
1G FIBER9G ADDED1G INTRINSIC5G OTHER9G TOTAL SUGAR
FAT 0G4% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick-pickled ginger made with rice vinegar and a touch of maple syrup. Bright, pungent, and slightly sweet, it's a traditional garnish for Japanese dishes or a fresh condiment for any meal.
condimentjapanesedairy freegluten freevegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 10 ounces ginger (young ginger preferred)
- ½ cup rice vinegar
- ½ cup boiling hot water
- ¼ cup honey or maple syrup
- 1 teaspoon kosher salt
At a glance
PER SERVING · TIME 255M
CAL 3%·PRO 1%
CARBS 15G99% OF CAL
1G FIBER9G ADDED1G INTRINSIC5G OTHER9G TOTAL SUGAR
FAT 0G4% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 226mg
- Total sugar
- 9g
- Added sugar
- 9g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 153mg
- Calcium
- 7mg
- Iron
- 0.26mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 226MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.