Pickled Ginger
Delicate, zesty, and delightfully tangy, this homemade Pickled Ginger recipe is the perfect accompaniment to sushi, rice bowls, and more. Featuring thinly sliced young ginger delicately blanched to soften its bite, and then steeped in a fragrant mixture of rice vinegar, sugar, and salt, this recipe delivers that signature balance of sweet and tangy flavors you love. With just 15 minutes of prep time, this easy condiment transforms simple ingredients into a vibrant, versatile topping that brightens any dish. Plus, it’s naturally preserved in the refrigerator for up to a month, making it a fantastic make-ahead addition to your culinary repertoire. Master the art of pickling with this timeless classic that’s as satisfying to prepare as it is to enjoy!
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Recipe Information
Ingredients
- 200 grams young ginger
- 120 ml rice vinegar
- 60 grams granulated sugar
- 1 teaspoon salt
- 2 cups water
Instructions
Wash the young ginger thoroughly and use a spoon to gently scrape off the skin. Thinly slice the ginger using a mandoline or a very sharp knife to create paper-thin slices.
Bring a pot of water to a boil. Add the ginger slices and blanch for 2–3 minutes to soften them. Drain the ginger slices and spread them out on paper towels to remove excess moisture.
In a small saucepan, combine the rice vinegar, granulated sugar, and salt. Heat over medium heat, stirring until the sugar has completely dissolved. Remove from heat and let the mixture cool slightly.
Transfer the blanched ginger slices to a clean, sterilized jar. Pour the warm vinegar mixture over the ginger slices, ensuring they are fully submerged.
Allow the jar to cool to room temperature before sealing it with a lid. Refrigerate the jar for at least 24 hours to allow the flavors to develop. For best results, wait 2–3 days before consuming.
Store the pickled ginger in the refrigerator for up to one month. Serve as a condiment alongside sushi, rice bowls, or any dish that could use a zesty kick.
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2400 mg | 104% | |
| Total Carbohydrate | 95.6 g | 35% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 63.4 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 830 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
