Pickled Ginger

Serves     1 cup


When shopping for fresh ginger try to find the largest and smoothest knobs possible. This will give you the most yield. Smooth tight skins show that the ginger is fresh, and if you try to snap off a piece of ginger it should snap cleanly and look juicy, rather than dry and stringy.


If you are only able to find small knobby pieces buy extra, as you will end up with less yield.



1 cup peeled and thinly sliced ginger (a 5 to 6 oz. piece yields about 1 cup sliced)

½ cup unseasoned rice wine vinegar

1/3 cup sugar

½ tsp. fine sea salt


Peel and slice the ginger as thinly as possible. If you have one of those inexpensive Japanese mandolins, this is the tool for the job. Place the ginger into a small jar, just big enough to contain the ginger.


Bring to a simmer the vinegar, sugar and salt. Pour the hot brine over the ginger in the jar.


Let sit for at least 24 hours. Will last indefinitely in the refrigerator.


Notes and Instructions

Recipe and photo credit: Linda McElroy