Gastronomixs

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.

Pickles with Japanese preserved ginger

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Ingredients

500

g

beets, cooked

50

g

shallot

100

g

Japanese ginger

100

g

preserving liquid from the ginger

 

 

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.

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