Quick Pickled Ginger
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.
- 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
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.
Find it online: https://yumfamilyrecipes.com/quick-pickled-ginger/
