Never run out of pickled ginger with your sushi again! Whip up this super easy Pickled Ginger and keep it on hand in the fridge in case of emergency.
I am the person who is always asking for extra pickled ginger with my sushi order (at least when I remember, which I often do not). I truly cannot get enough of it! It was about time I start making it myself to keep on hand at home, and am I ever happy I did.
I have pickled onions, beets, cucumbers, carrots and asparagus, but never ginger! This was a little experiment that turned out wonderfully (phew!). To be honest it is also so incredibly easy…
What is Pickled Ginger
Pickled ginger is served with sushi; the ginger’s spicy, sweet and acidic flavour cleanses the palate in between eating different types of sushi, allowing you to enjoy the taste of each piece as if it was your first bite. It is made from thinly sliced ginger root that has been marinated in a solution of sugar and vinegar.
How to Pickle Ginger
- Prep your ingredients
- Use a mandolin to slice your ginger extra thin (please watch your fingers!)
- Bring the vinegar, sugar and salt mixture to a simmer on the stove
- Pour over your ginger filled jars
- Refrigerate for 2 hours +! The longer the time in the fridge, the milder and sweeter the ginger becomes
Some tools you may need:
- Chefs knife
- Wide mouth canning jars (I love Weck Jars!)
Ways to use Pickled Ginger
Besides with sushi, pickled ginger has many uses (similar to how you could use fresh ginger slices!). Chop it up finely to add into a stirfry or Asian dish, pour the brine into sauces or salad dressings, stir some slices into cocktails (no ginger beer for your Moscow mule? No problem!).
Want more pickling recipes? Try my famous Quick Pickled Red Onions!
If you make this recipe, be sure to tag me on Instagram with the hashtag #fraicheliving or leave a comment/rating below. I would love to know how you liked it!
Never go without ginger with your sushi again! Whip up this super easy Pickled Ginger and keep it on hand in the fridge.
- 1 lb ginger root, peeled
- 1 cup rice wine vinegar
- 3/4 cup sugar
- 1 teaspoon salt
Using a mandolin, thinly slide the ginger. Divid the sliced ginger evenly among your sterilized jars.
In a small saucepan, combine the rice wine vinegar, sugar and salt. Bring to a simmer over medium heat, whisking until the sugar has dissolved.
Carefully pour the hot liquid into each ginger-filled jar, evenly dividing and covering the ginger. Cover and refrigerate for at least 2 hours. It will get milder the longer it sits! Store for up to 1 month in the fridge.