They say (I don’t know who they are…) that pickling ginger is easy, so naturally I took on this adventure and tried it! But… hmm… well, the tea turned out amazing (I drank all of that!) but what did I do wrong with the ginger? Do you know?
Side note: I edited and recorded/edited this video back April 2020 (right at the beginning of the shutdowns) and I’m not sure why I never shared it. Maybe it’s because it was a misadventure? But, in true transparency, I wanted to share it with you all and find out if you have any idea as to why my ginger never pickled. Even a month later, the ginger was still… raw ginger.
No recipe provided for the pickled ginger… it didn’t work.
BUT the Ginger Tea is amazing 😉
Ingredients:
* fresh ginger, sliced (or your ginger peels from another recipe)
* water (ratio 1/4 cup of ginger to 4 cups of water… ish)
* honey, to taste
* lemon, to taste
INSTRUCTIONS
* Combine the ginger and water in a saucepan over high heat. Bring the mixture to a simmer only, then reduce the heat to maintain a gentle simmer for 5 minutes to 10 minutes.
* Carefully strain mixture into glass contain and allow to cool to look warm before you add the honey or lemon.
* Adjust to taste.
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One of the things I love about Stephanie O’Dea’s website, http://www.ayearofslowcooking.com, is that she’s very honest about her successes and her “fails!”