Ginger Apple Vinegar Recipes

GINGER APPLE VINEGAR

Ginger Apple Vinegar image

Herbal vinegars are easy to prepare, beautiful to look at and can be used in any recipe that calls for vinegar. Plus they make great gifts from your garden. The prodecure for making any herbal vinegar is the same, no matter what herb or combination of herbs you are using. All you need are some herbs, top quality vinegars, glass jars and a glass or stainless steel saucepan. For the best retention of flavors, store flavored vinegars in the refrigerator or a cool dark place. If properly prepared, flavored vinegars should retain good quality for two to three months in cool room storage and for six to eight months in refrigerated storage. -=Attention=- Should you decided to display pretty bottles of herb and fruit vinegars on a kitchen window sill. If left out for more than a few weeks, these bottles are then considered as decoration and not used in food preparation.

Provided by - Carla -

Categories Apple

Yield 1 cup

Number Of Ingredients 3

Ingredients

3 inches fresh ginger, thinly sliced
1 cup apple cider vinegar
1 teaspoon sugar

Steps:

In a glass or stainless steel sauce pan heat the apple cider vinegar with 1 tsp sugar on the stove to where it is warm, but not boiling.
Loosely fill a clean glass jar with ginger.
Pour the warmed apple cider vinegar over the ginger and cap tightly with an acid-proof lid; store in a cool, dark place 2 weeks, shaking occasionally.
After two weeks have passed strain through cheesecloth and rebottle.

Nutrition Facts : Calories 66.4, Sodium 11.9, Carbohydrate 6.4, Sugar 5.2

APPLE GINGER PORK CHOPS

Apple Ginger Pork Chops image

Provided by Guy Fieri

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 pork chops, double cut, center cut, bone in
1/4 cup apple cider vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons minced ginger
1 teaspoon minced garlic
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon pepper
1/4 cup white wine
1 cup sliced (1/4-inch) yellow onions
2 cups cored and sliced (1/4-inch) Granny Smith apples
1/2 cup raisins
2 tablespoons butter

Steps:

In a resealable plastic bag, add the chops, apple cider vinegar, 1 tablespoon extra-virgin olive oil, ginger, garlic, lemon juice, salt and pepper. Marinate for 30 minutes
Preheat oven to 350 degrees F.
In a large saute pan heat 1 tablespoon extra-virgin olive oil to almost smoking, then add pork chops, shaking off excess marinade. Brown on both sides, then place on a sheet pan and put in the oven for 20 minutes or until internal temperature reaches 135 degrees F.
In the same saute pan deglaze with wine then add onions, apples and raisins and cook until apples are soft and onions are translucent. Add butter salt and pepper, to taste, and keep warm.
Remove chops from oven and add to the apple mixture. Serve hot.

HOT APPLE CIDER WITH GINGER

Hot Apple Cider with Ginger image

Lemon zest and fresh ginger in addition to the usual warming spices amp up this wintertime classic.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes

Time 35m

Yield Makes 4 cups

Number Of Ingredients 5

Ingredients

1 lemon, scrubbed, plus slices for serving
4 cups apple cider
1 cinnamon stick
8 whole cloves
2 inches fresh ginger, peeled and thinly sliced

Steps:

Using a vegetable peeler, peel lemon zest in long strips (avoiding the white pith). Squeeze 2 tablespoons lemon juice.
In a medium pot, combine cider, cinnamon, cloves, ginger, and lemon zest. Bring to a boil over high heat, then reduce to a simmer; cover and cook 10 minutes. Remove from heat; let stand 10 minutes. Add lemon juice and strain; discard solids. Serve warm, with lemon slices.

HOMEMADE PICKLED GINGER (GARI)

Homemade Pickled Ginger (Gari) image

Pickled ginger is called gari or amazu shoga in Japanese. It's served with sushi or sashimi and eaten between different kinds of sushi. It helps to clean your taste buds and enhance the flavors. It's also great with Century Eggs - a Chinese delicacy. You can find prepared pickled ginger in pink or white at most Asian markets but I preferred to make my own and share with family and friends.

Provided by Phoena

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 45m

Yield 32

Number Of Ingredients 4

Ingredients

8 ounces fresh young ginger root, peeled
1 ½ teaspoons sea salt
1 cup rice vinegar
⅓ cup white sugar

Steps:

Cut the ginger into chunks and place them into a bowl. Sprinkle with sea salt, stir to coat and let stand for about 30 minutes. Transfer the ginger to a clean jar.
In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. Bring to a boil, then pour the boiling liquid over the ginger root pieces in the jar.
Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week. You will see that the liquid will change to slightly pinkish in few minutes. Don't be alarmed because it's the reaction of rice vinegar that causes the change. Only quality rice vinegar can do that! Some commercial pickled ginger has red coloring added. Cut pieces of ginger into paper thin slices for serving.

Nutrition Facts : Calories 13.7 calories, Carbohydrate 3.3 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 83.4 mg, Sugar 2.2 g

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