Sugar-Free Pickled Ginger

Wheat-free | Sugar-free | Dairy-free | Fat-free

Makes: enough for one medium-sized jar
Cuisine: Bridget's Healthy Kitchen
Course: Bridget's Foundation Recipes 
Difficulty: Easy
Prep time: 40 minutes
Pickling time: 3 - 7 days

Do you enjoy the delicious piece of ginger that comes with sushi and sashimi? Then, you're going to love my gut-healthy version of pickled ginger.

Use my Pickled Ginger through salads, with fish and meats or as part of a pickled filling in some of my healthy bread recipes. I am in love with healthy pickles, so a jar of ginger is never far away.

These pickles are wheat-free, sugar-free, dairy-free and are packed full of healthy ACV and prebiotic fibre. The taste is lovely, and the versatility is incredible.

You can find this recipe plus many more healthy, delicious ones in my cookbook MORE from Bridget's Healthy Kitchen.

Hints, Tips & Tricks

Sterilise your empty jar and all utensils before pickling. It's also important to wash your hands thoroughly. It's essential to maintain a high level of cleanliness to ensure no bacteria could potentially spoil your food.

You will need a mandoline slicer to get paper-thin slices of ginger.

I use my Sweet As Fibre Syrup as a refined sugar substitute in this recipe due to its natural sweetness. My fibre syrup is a low-calorie prebiotic fibre that's made from 100% pure chicory. Feel free to use your own fibre syrup, but make sure to read the labels. Many companies lace their syrups with ingredients such as malt extract and stevia to make them sweeter. If your fibre syrup isn't golden, it probably isn't 100% pure. If you would like to purchase my Sweet As Fibre Syrup, click here.  

RECIPE

Ingredients

• 200 ml (6.7 fl oz) apple cider vinegar
• 50 g (1.7 oz) fibre syrup
• 200 g (7 oz) piece of ginger root, carefully peeled
• ½ tsp Himalayan salt

Method

1. In a small pot, bring the apple cider vinegar and clear fibre syrup to a simmer. Remove from the heat and all to cool. 
2. Using a mandoline slicer, carefully slice the ginger into paper-thin pieces. Sprinkle the slices with the salt and allow the pieces to sit for 30 minutes. 
3. When the time is up, rinse the ginger under cold water and drain and squeeze the excess moisture from the ginger. 
4. Place the ginger into a clean jar and cover it with the cooled liquid. Ensure all the slices are well submerged and place a lid tightly on the jar, and store in the fridge for at least three days before using but ideally a week. 
5. These pickles will last for three months if stored correctly in the fridge, and make sure that you always use clean utensils when you take any ginger out of the jar.