Why You’ll Love This Recipe

Simple to make with just a few ingredients
Fresh, tangy, and slightly sweet flavor
Perfect accompaniment to sushi and seafood
Helps cleanse the palate between bites
Stores well in the refrigerator
Versatile enough for many dishes beyond sushi
Naturally vibrant and flavorful

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 ounces fresh young ginger
1 teaspoon kosher salt
½ cup rice vinegar
3 tablespoons granulated sugar
¼ cup water

Directions

Peel the ginger using a spoon or vegetable peeler.
Slice the ginger as thinly as possible using a sharp knife or mandoline.
Place the sliced ginger in a bowl and sprinkle with the salt.
Toss to coat evenly and let it sit for 30 minutes.
Rinse the ginger lightly and drain well.
Bring a small pot of water to a boil.
Blanch the ginger for 1 minute, then drain thoroughly.
In a saucepan, combine the rice vinegar, sugar, and water.
Heat gently, stirring until the sugar dissolves completely.
Place the ginger into a clean glass jar.
Pour the warm vinegar mixture over the ginger, ensuring it is fully submerged.
Allow the jar to cool to room temperature.
Seal and refrigerate for at least 24 hours before serving.
For the best flavor, allow the ginger to pickle for 2 to 3 days.

Servings and timing

Servings: 16
Prep Time: 15 minutes
Resting Time: 30 minutes
Cook Time: 10 minutes
Pickling Time: 24 hours
Total Time: Approximately 24 hours 55 minutes

Variations

Traditional Sushi Ginger: Use very young ginger for a naturally tender texture and light pink color.
Honey Pickled Ginger: Replace some of the sugar with honey for a floral sweetness.
Spicy Ginger: Add a small sliced chili pepper to the jar.
Citrus Ginger: Include lemon or yuzu zest for a bright citrus note.
Low-Sugar Version: Reduce the sugar slightly for a more tangy flavor.
Garlic Ginger Pickle: Add a lightly crushed garlic clove for additional complexity.

Storage/Reheating

Storage

Store pickled ginger in an airtight glass jar in the refrigerator.
It will remain fresh for up to 2 months.
Keep the ginger fully submerged in the pickling liquid.
Always use clean utensils when serving.

Reheating

Pickled ginger is intended to be served chilled or at room temperature.
Reheating is not recommended, as it may alter the texture and flavor.

FAQs

What is pickled ginger?

Pickled ginger is thinly sliced fresh ginger preserved in a sweetened vinegar solution, often served with sushi.

Why is some pickled ginger pink?

Young ginger naturally develops a pale pink color when pickled due to pigments found near the tips of the root.

Can I use mature ginger instead of young ginger?

Yes, although mature ginger tends to be more fibrous and has a stronger flavor.

How thin should the ginger be sliced?

Very thin slices are ideal, as they absorb the pickling liquid more effectively and create the traditional texture.

How long does pickled ginger take to be ready?

It can be enjoyed after 24 hours, but the flavor improves after 2 to 3 days.

What can I serve with pickled ginger besides sushi?

It pairs well with rice bowls, grilled fish, salads, sandwiches, noodle dishes, and roasted vegetables.

Can I use a different vinegar?

Rice vinegar is traditional, but white wine vinegar or apple cider vinegar can be used for different flavor profiles.

Does pickled ginger need to be refrigerated?

Yes, homemade pickled ginger should always be stored in the refrigerator.

Can I freeze pickled ginger?

Freezing is not recommended because it can negatively affect the texture.

How long does homemade pickled ginger last?

When properly refrigerated and stored in its pickling liquid, it can last for up to 2 months.

Conclusion

Easy Pickled Ginger is a simple yet flavorful condiment that adds brightness and freshness to a variety of dishes. Its tangy-sweet flavor and crisp texture make it an excellent companion to sushi, seafood, rice bowls, and more. With minimal ingredients and easy preparation, homemade pickled ginger is a rewarding recipe that brings a touch of vibrant flavor to your kitchen.

Easy Pickled Ginger

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Easy Pickled Ginger is a refreshing, tangy, and slightly sweet condiment made with fresh ginger, rice vinegar, sugar, and salt. Perfect alongside sushi, seafood, rice bowls, and salads, it adds bright flavor and acts as a palate cleanser.

Author: Laura
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 24 hours 55 minutes
Yield: 16 servings
Category: Condiment
Method: Pickling
Cuisine: Japanese
Diet: Vegan

Ingredients

8 ounces fresh young ginger
1 teaspoon kosher salt
1/2 cup rice vinegar
3 tablespoons granulated sugar
1/4 cup water

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Instructions

Peel the ginger using a spoon or vegetable peeler.
Slice the ginger as thinly as possible using a sharp knife or mandoline.
Place the sliced ginger in a bowl and sprinkle with the salt.
Toss to coat evenly and let it sit for 30 minutes.
Rinse the ginger lightly and drain well.
Bring a small pot of water to a boil.
Blanch the ginger for 1 minute, then drain thoroughly.
In a saucepan, combine the rice vinegar, sugar, and water.
Heat gently, stirring until the sugar dissolves completely.
Place the ginger into a clean glass jar.
Pour the warm vinegar mixture over the ginger, ensuring it is fully submerged.
Allow the jar to cool to room temperature.
Seal and refrigerate for at least 24 hours before serving.
For the best flavor, allow the ginger to pickle for 2 to 3 days.

Notes

Young ginger provides the most tender texture and may naturally turn pale pink when pickled.
Replace part of the sugar with honey for a floral sweetness.
Add a sliced chili pepper for a spicy variation.
Include lemon or yuzu zest for a citrus twist.
Store refrigerated for up to 2 months.
Keep the ginger fully submerged in the pickling liquid.
Serve chilled or at room temperature.

Nutrition

Serving Size: 1 tablespoon
Calories: 12 kcal
Sugar: 2 g
Sodium: 120 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 0.1 g
Protein: 0 g
Cholesterol: 0 mg