Pickled Ginger

By • April 23, 2014 • 5 Comments

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Makes about 3/4 cup

  • 1 large knob of ginger (about 6 inches long)
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/2 cup rice vinegar
  • 1 teaspoon kosher salt
  1. Rinse the ginger and then use a spoon to gently scrape off the skin. Slice it very thinly, ideally with a mandolin or vegetable peeler to get the slices extra thin, but a sharp knife will work too. You should have around 1 cup of sliced ginger. Place it in a sterilized jar.
  2. In a small saucepan, stir together the sugar, water, rice vinegar, and salt, so that the sugar dissolves. Bring to a boil over medium high heat and then pour the mixture over the ginger. Let cool slightly and then cover and refrigerate overnight before serving. It will keep in the fridge for up to two weeks.
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Comments (5) Questions (1)


about 1 month ago Linda Grammer

The pickled Ginger is excellent on seared tuna steaks, absolutely love it this way!!


10 months ago I_Fortuna

This is way too much salt in my opinion. I don't use any and my pickled ginger comes out awesome. If you want the nice pink color, use beet powder, fresh cooked beets or beets that come in a jar. I use beet powder a lot and it can be found at different spice sites. I also use the beet powder to color my blanched onion slices to top my hummus and other dishes. It makes a pretty presentation.


11 months ago Olivia Lee

can this be canned?


11 months ago molly yeh

hi olivia!

while i have seen other recipes for pickled ginger that are canned, i have to admit that i honestly don't have enough canning experience to feel comfortable advising you on this! there's a little hotline thread going on this question: http://food52.com/hotline...
perhaps someone will chime in there!


11 months ago Allie

I'd love to make this but I don't know what I'd use it for since I don't really make sushi at home very much... I imagine it might be a nice companion to other fish dishes or asian inspired dishes though!