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Pickled ginger

  • 100 g Fresh Ginger Root, peeled, thinly sliced
  • 1 T Medium-Grain Salt
  • 60 g Rice Vinegar
  • 60 g Water
  • 30 g White Granulated Sugar
  1. Salt. Mix ginger and salt, and rest 60 minutes. Rinse thoroughly, drain, and put in a mason jar or sealable, heat-safe container.
  2. Mix pickling liquid. Combine vinegar, water, and sugar in saucepan. Place over low heat and stir until sugar dissolves. Season to taste.
  3. Pour pickling liquid into jar with ginger. Add more 1:1 vinegar-water solution if liquid does not cover the ginger.
  4. Cool to room temperature.
  5. Seal the jar.
  6. Chill at least 24 hours before serving.

Store in refrigerator up to two weeks.

  1. Bittman, Mark. How to Cook Everything. 10th Anniversary Edition. Boston, MA: Houghton Mifflin Harcourt, 2008. "Pickled Ginger." 304. ↩