Skip Nav
Food Video
This Pizza Pot Pie Is Like Personal-Size Deep Dish
Cooking Basics
How to Not Eat Complete Sh*t When You Are Ridiculously Busy
Food Video
Curb Your Cereal Cravings With This Fruity Pebbles No-Bake Cheesecake

Pickled Ginger Recipe

Quick and Easy Homemade Pickled Ginger

Everyone has had pickled ginger as a condiment in a sushi restaurant, but did you know it can be made at home? The preparation isn't that time consuming, but the ginger has to sit in a vinegar mixture for several hours. Considering that the pickled ginger can last for up to six months in the fridge, it's well worth the effort! The final product has a wonderful color and is fresh in both flavor and texture. Not only is it great on sushi, but it's a delicious addition to marinades, stir-frys, salads, and if you are feeling exceptionally adventurous, Vietnamese sandwiches. Keep reading for the recipe.

Pickled Ginger

Pickled Ginger

Pickled Ginger

Ingredients

  1. 1 lb. fresh ginger
  2. 2 cups unseasoned rice vinegar
  3. 3/4 cup granulated sugar
  4. 1 Tbs. table salt

Directions

  1. In a tall 8-quart pot fitted with a rack, sterilize a quart jar by boiling it in water for 10 minutes. Turn off the heat and leave the jar in the water until you’re ready to use it.
  2. Peel the ginger with a vegetable peeler or the edge of a spoon.
  3. Using a mandoline or food processor, slice the ginger as thinly as possible (preferably paper thin and no thicker than 1/16 inch).
  4. In a 5-quart saucepan over high heat, bring 2 quarts of water to a boil. In a 2-quart saucepan over medium heat, combine the vinegar, sugar, and salt. Stir until the sugar and salt dissolve, then increase the heat to medium high and bring to a boil. Remove from the heat and cover the pan.
  5. When the water boils, add the ginger and cook, stirring once or twice, to soften it, about 30 seconds.
  6. Drain the ginger in a large colander, tossing the pieces so they drain well. Remove the jar from the water bath, and drain well.
  7. Transfer the ginger to the jar, using a canning funnel if you have one. Pour in the vinegar mixture (it should completely cover the ginger).
  8. Cover the jar with its lid, allow to cool completely, and refrigerate. The ginger will be ready to eat after several hours.

Makes 1 quart.


Image

Image

Image

Image

Image

Image

Image

Image

Image

Image

Are you an avid home cook, too? Check out the YumSugar Community where you can share your recipes and food photography with our community!

Around The Web
Join The Conversation
Khaleda2537543 Khaleda2537543 4 years
HELLO I JUST LOG IN TO YOUR RECIPE TO MAKE GINGER PICKLE. COULD YOU TEL ME WHAT DO YOU MEAN BY SQART SAUCEPAN ?  I WANT MAKE GINGER PICKLE , I BOUGHT GINGER. DO I MUST HAVE RICE VINEGAR  ?  THANKS MAGGIE. LOOKS VERY NICE . I WILL MAKE MORE COMMENT WHEN I MAKE PICKLE.
Iveenia Iveenia 6 years
i just love ginger and Japanese dishes which go with it ;) Thank you :LOVE:
Chicken Meal Prep Ideas
How to Eat Healthy If You Are Busy
Cheap and Easy Slow-Cooker Chicken Recipes
Skillet Lasagna Recipes
Sous Vide Recipes
Easy Avocado Pasta Recipes
Tyler Florence Game Day Recipes

POPSUGAR, the #1 independent media and technology company for women. Where more than 75 million women go for original, inspirational content that feeds their passions and interests.

From Our Partners
Latest Food
All the Latest From Ryan Reynolds