Pickled Ginger

This simple pickled ginger recipe is perfect for those wanting a delicious, tangy addition to their meals. It only takes 15 minutes of active prep and cook time, with a short wait for the pickling process to complete. You'll have a small jar of pickled ginger that can last up to a month, perfect for sushi or adding a refreshing touch to other dishes.

Prep Time 10

Cook Time 5

Marinating 3

Total Time 3 15

Servings ml

Ingredients

200 g ginger peeled and thinly sliced
100 ml rice vinegar
3 tbsp sugar
1 tsp salt
100 ml water

Instructions

Peel and thinly slice the young ginger using a mandolin or sharp knife. Blanch the ginger slices in boiling water for 2 minutes, then drain and pat them dry with a clean cloth or paper towel.
200 g ginger
In a small saucepan, combine the rice vinegar, sugar, salt, and water. Heat over medium heat until the sugar fully dissolves. Allow the mixture to cool slightly.
100 ml rice vinegar, 3 tbsp sugar, 1 tsp salt, 100 ml water
Place the ginger slices in a clean, sterilised jar. Pour the warm pickling liquid over the ginger, ensuring that all the slices are submerged. Seal the jar tightly and refrigerate for 2-3 hours or until the ginger turns a light pink colour.
Store in the refrigerator for up to a month. The flavours will deepen with time.

Notes

Younger ginger is best for this dish.

Nutrition