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.

  • 2Servings


  • 8 oz. fresh ginger (1 large piece, or "hand")
  • 2 tsp. salt
  • 3/4 cup rice vinegar
  • 1/4 cup white balsamic vinegar
  • 1/4 cup mild honey


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
  • Carbohydrate Content: 2 g
  • Fat Content: 0.5 g
  • Fiber Content: 0.5 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 30 mg
  • Sugar Content: 0.5 g