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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.

Ingredients

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

Instructions

  1. Peel the ginger using a spoon or vegetable peeler.
  2. Slice the ginger as thinly as possible using a sharp knife or mandoline.
  3. Place the sliced ginger in a bowl and sprinkle with the salt.
  4. Toss to coat evenly and let it sit for 30 minutes.
  5. Rinse the ginger lightly and drain well.
  6. Bring a small pot of water to a boil.
  7. Blanch the ginger for 1 minute, then drain thoroughly.
  8. In a saucepan, combine the rice vinegar, sugar, and water.
  9. Heat gently, stirring until the sugar dissolves completely.
  10. Place the ginger into a clean glass jar.
  11. Pour the warm vinegar mixture over the ginger, ensuring it is fully submerged.
  12. Allow the jar to cool to room temperature.
  13. Seal and refrigerate for at least 24 hours before serving.
  14. 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

Find it online: https://thefamilycooking.com/easy-pickled-ginger/