Why You’ll Love Quick Pickled Ginger Recipe

Health Benefits: Ginger is renowned for its anti-inflammatory and digestive properties. Pickling enhances its probiotic content, supporting gut health.
Versatility: Perfect alongside sushi, in stir-fries, or as a palate cleanser.
Easy Preparation: Requires minimal ingredients and time.
Long Shelf Life: Can be stored for up to two months, making it a convenient addition to your meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

10 ounces ginger (preferably young ginger)
½ cup rice vinegar
½ cup boiling hot water
¼ cup honey or maple syrup
1 teaspoon kosher salt

Directions

Prepare the Ginger: Peel the ginger and slice it thinly using a vegetable peeler or mandoline.
Combine Ingredients: Place the sliced ginger into a glass jar. Add rice vinegar, boiling water, honey (or maple syrup), and kosher salt. Stir to combine.
Pickling Process: Seal the jar and let it sit at room temperature for 1 hour. Then, refrigerate for at least 4 hours before serving.

Servings and Timing

Servings: Approximately 8 servings (2 tablespoons per serving)
Prep Time: 15 minutes
Pickling Time: 4 hours
Total Time: 4 hours 15 minutes

Variations

Vinegar Alternatives: Substitute rice vinegar with apple cider vinegar for a different flavor profile.
Sweeteners: Use agave syrup or white sugar instead of honey or maple syrup.
Spice Level: Adjust the amount of sweetener to balance the spiciness of mature ginger.

Storage/Reheating

Storage: Store in an airtight glass container in the refrigerator for up to 2 months.
Usage Tip: Always use clean utensils when removing ginger to prevent contamination.

FAQs

How long does pickled ginger last?

Properly stored in the refrigerator, pickled ginger can last up to 2 months.

Can I use mature ginger instead of young ginger?

Yes, but mature ginger is more fibrous and spicier. Slice it thinly and consider adding more sweetener to balance the heat.

Why is some pickled ginger pink?

Pink pickled ginger is made from young ginger with pink tips. The natural pigments color the pickles during the pickling process.

Is pickled ginger good for digestion?

Yes, ginger aids digestion, and the pickling process adds probiotics, which are beneficial for gut health.

Can I reuse the pickling liquid?

It’s not recommended to reuse the pickling liquid for safety and flavor consistency.

Is pickled ginger spicy?

It has a mild spiciness, which can be adjusted by the thickness of the slices and the amount of sweetener used.

Can I use other types of vinegar?

Yes, apple cider vinegar is a common substitute, offering a different flavor profile.

How thin should I slice the ginger?

As thin as possible, ideally using a mandoline or vegetable peeler, to ensure proper pickling and texture.

Can I add other spices to the pickling liquid?

Yes, adding spices like chili flakes or garlic can enhance the flavor, but it’s optional.

Is pickled ginger vegan?

Yes, if you use maple syrup or another plant-based sweetener instead of honey.

Conclusion

Quick Pickled Ginger is a flavorful and healthful addition to many dishes. Its ease of preparation and versatility make it a must-have in your culinary repertoire. Whether you’re a sushi enthusiast or just looking to add a zesty kick to your meals, this pickled ginger recipe is sure to delight.

Quick Pickled Ginger

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Elevate your meals with this Quick Pickled Ginger recipe—a zesty, probiotic-rich condiment that’s easy to prepare. Perfect for sushi, stir-fries, or as a digestive aid, this homemade pickled ginger brings a burst of flavor and health benefits to your dishes.

Author: Emily
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: Approximately 1 cup (8 servings)
Category: Side Dish
Method: Pickling
Cuisine: Japanese
Diet: Vegan

Ingredients

10 ounces fresh ginger (young ginger preferred)
½ cup rice vinegar (or apple cider vinegar as a substitute)
½ cup boiling hot water
¼ cup honey or maple syrup
1 teaspoon kosher salt

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Instructions

Peel and thinly slice the ginger using a vegetable peeler or mandoline.
Place the sliced ginger into a clean glass jar.
In a separate container, combine the rice vinegar, boiling water, honey (or maple syrup), and kosher salt. Stir until fully dissolved.
Pour the vinegar mixture over the ginger, ensuring it’s fully submerged.
Seal the jar tightly and let it sit at room temperature for 1 hour.
Refrigerate for at least 4 hours before serving.
Use clean utensils to maintain freshness.
Peel and thinly slice the ginger using a vegetable peeler or mandoline.
Place the sliced ginger into a clean glass jar.
In a separate container, combine the rice vinegar, boiling water, honey (or maple syrup), and kosher salt. Stir until fully dissolved.
Pour the vinegar mixture over the ginger, ensuring it’s fully submerged.
Seal the jar tightly and let it sit at room temperature for 1 hour.
Refrigerate for at least 4 hours before serving.
Use clean utensils to maintain freshness.
Peel and thinly slice the ginger using a vegetable peeler or mandoline.
Place the sliced ginger into a clean glass jar.
In a separate container, combine the rice vinegar, boiling water, honey (or maple syrup), and kosher salt. Stir until fully dissolved.
Pour the vinegar mixture over the ginger, ensuring it’s fully submerged.
Seal the jar tightly and let it sit at room temperature for 1 hour.
Refrigerate for at least 4 hours before serving.
Use clean utensils to maintain freshness.
Peel and thinly slice the ginger using a vegetable peeler or mandoline.
Place the sliced ginger into a clean glass jar.
In a separate container, combine the rice vinegar, boiling water, honey (or maple syrup), and kosher salt. Stir until fully dissolved.
Pour the vinegar mixture over the ginger, ensuring it’s fully submerged.
Seal the jar tightly and let it sit at room temperature for 1 hour.
Refrigerate for at least 4 hours before serving.
Use clean utensils to maintain freshness.
Peel and thinly slice the ginger using a vegetable peeler or mandoline.
Place the sliced ginger into a clean glass jar.
In a separate container, combine the rice vinegar, boiling water, honey (or maple syrup), and kosher salt. Stir until fully dissolved.
Pour the vinegar mixture over the ginger, ensuring it’s fully submerged.
Seal the jar tightly and let it sit at room temperature for 1 hour.
Refrigerate for at least 4 hours before serving.
Use clean utensils to maintain freshness.
Peel and thinly slice the ginger using a vegetable peeler or mandoline.
Place the sliced ginger into a clean glass jar.
In a separate container, combine the rice vinegar, boiling water, honey (or maple syrup), and kosher salt. Stir until fully dissolved.
Pour the vinegar mixture over the ginger, ensuring it’s fully submerged.
Seal the jar tightly and let it sit at room temperature for 1 hour.
Refrigerate for at least 4 hours before serving.
Use clean utensils to maintain freshness.
Peel and thinly slice the ginger using a vegetable peeler or mandoline.
Place the sliced ginger into a clean glass jar.
In a separate container, combine the rice vinegar, boiling water, honey (or maple syrup), and kosher salt. Stir until fully dissolved.
Pour the vinegar mixture over the ginger, ensuring it’s fully submerged.
Seal the jar tightly and let it sit at room temperature for 1 hour.
Refrigerate for at least 4 hours before serving.
Use clean utensils to maintain freshness.

Notes

Young ginger is preferred for its mild flavor and tender texture.
The natural pink hue in some pickled ginger comes from young ginger with pink tips—no dyes needed.
Store in the refrigerator for up to 2 months.