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Pickled Ginger

Once you’ve made your own pickled ginger, you’ll wonder why you ever bothered with the store-bought variety. Look for fresh ginger roots that have pale, tight, shiny skins with no puckering. Pickled ginger slices will keep several months in the fridge.

Ingredients: 

Ingredients: 

Ingredient Line: 
8 oz. fresh ginger (1 large piece, or "hand")
Ingredient Line: 
2 tsp. salt
Ingredient Line: 
¾ cup rice vinegar
Ingredient Line: 
¼ cup white balsamic vinegar
Ingredient Line: 
¼ cup mild honey

Instructions: 

1. Peel ginger with edge of spoon. Slice paper-thin with mandoline or vegetable peeler. Toss with salt in bowl, cover, and refrigerate overnight.

2. Rinse ginger with cold water. Place ginger and remaining ingredients in 1-qt. jar. Add 1/4 cup water, cover, and shake vigorously until honey is dissolved. Chill overnight before serving. Remove ginger slices from liquid to serve.

Nutrition Information: 

Calories: 
6
Protein: 
0 g
Total Fat: 
<1 g
Saturated Fat: 
<1 g
Carbohydrates: 
2 g
Cholesterol: 
0 mg
Sodium: 
30 mg
Fiber: 
<1 g
Sugar: 
<1 g
Yield: 
Makes 2 1/2 cups

Comments on this Recipe

I don't understand the directions. When do you add the vinegar and other ingredients? it only says to add salt?

Steps 2 says add ginger and the remaining ingredients ie both vinegars and honey.