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Pickled Ginger
Make your own tangy, refreshing pickled ginger at home with this simple recipe. Perfect as a palate cleanser or to add zing to any dish.
Course
Condiment
Cuisine
Japanese
Keyword
ginger, rice vinegar
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
6
Calories
623
kcal
Author
Corrie
Ingredients
1
large piece young ginger
1
cup
rice vinegar
¾
cup
sugar
¼
teaspoon
salt
1
cup
water
Instructions
Peel the ginger and slice it thinly.
In a saucepan, combine the vinegar, sugar, salt, and water. Bring to a boil.
Once the sugar is fully dissolved, add the ginger slices.
Reduce the heat and simmer for about 30 minutes until the ginger becomes translucent.
Allow the ginger and pickling solution to cool.
Transfer the ginger and pickling solution into a clean, airtight jar and store in the refrigerator.
Notes
Use a spoon to peel the ginger. It's easier and wastes less of the ginger flesh compared to a knife or peeler.
Slice the ginger as thinly as possible. The thinner the slices, the quicker they will pickle and the easier they are to eat.
The pickling solution can be adjusted to taste. If you like it sweeter, add more sugar. If you prefer it tangier, increase the vinegar.
Store the pickled ginger in a clean, airtight jar in the refrigerator. It will keep for several months.
The pickled ginger will become pink over time. Don't be alarmed, it's a natural reaction of the ginger and vinegar.
Nutrition
Calories:
623
kcal
|
Carbohydrates:
150
g
|
Fat:
0.5
g
|
Sodium:
600
mg
|
Potassium:
8
mg
|
Sugar:
150
g
|
Calcium:
24
mg
|
Iron:
0.2
mg