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A close-up of a metal jar lid labeled PICKLED GINGER in black text on a white sticker. The lid is branded with Ball SureTight and dates can be written along the bottom edge.

Pickled Ginger

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There is absolutely no comparison between homemade pickled ginger and the stuff you buy in the store. Especially if you can get your hands on young ginger from the grocer or farmers market. Try making this for your next grain bowl or store it in the fridge for sushi night (it keeps for months).
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Prep Time 10 minutes
Cook Time 5 minutes
Brine 1 hour
Total Time 1 hour 15 minutes
Servings: 1 cup
Course: Dressing/Condiment, Garnish
Cuisine: Japanese-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz ginger preferably young
  • ½ teaspoon Kosher salt
  • ¾ cup Rice vinegar
  • ½ cup Granulated sugar

Equipment

  • Mandoline or sharp knife
  • Airtight Container
  • Colander
  • Medium saucepan
  • Heatproof bowl

Method
 

  1. Peel ginger, slice thinly, add to a bowl, sprinkle liberally with kosher salt, leave for an hour to brine.
  2. After an hour, dry ginger with paper towel then add them to a heat resistant bowl.
  3. Add vinegar and sugar to a medium size pan then bring to a boil and stir until sugar dissolves.
  4. Pour vinegar mixture over the ginger and let it sit for 2 minutes.
  5. Drain ginger in a colander then spread it out on a paper towel to cool for 3 minutes.
  6. Pat ginger dry then add it back to the airtight container.
  7. Lasts up to 1 year in the refrigerator.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: pack the ginger into an airtight jar with its pickling liquid and keep it in the fridge. This is a proper pickle, it holds well for up to a year.

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