Pickles with Japanese preserved ginger

With this recipe, you can prepare these zesty pickles without having to wait for months for the result. Here we use the preserving liquid from another product to get that special pickle flavour right away. The preserving liquid from Japanese ginger is pungent and fresh at the same time, and is a perfect match for the flavour of red beets.

Makes 750g.

Pickles with Japanese preserved ginger

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beets, cooked






Japanese ginger



preserving liquid from the ginger

As needed:


salt and pepper

Preparation method

  • Slice the beets, shallot and ginger into neat julienne strips.
  • Combine all ingredients and season with salt and pepper.
  • Refrigerate for at least one day to allow the flavours to combine.

Serving suggestions

  • Serve as a vegetable garnish with main dishes, e.g. with duck, celeriac and chicory.
  • Use as a component in starters or salads,e.g. with oak leaf lettuce, smoked ham and mushrooms.
  • Use in a composition with components of mackerel, crab or duck.

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