Quick Pickled Ginger
Thinly slice fresh ginger, toss it in a salt cure to draw out bitterness, and submerge it in a warm mixture of rice vinegar and sugar. It reaches its prime in about an hour, turning from pale yellow to a soft, translucent pink, and keeps in the fridge for weeks.
Freshness determines the color.
Use young, tender ginger with thin skin if you can find it; older ginger is fibrous and requires an extra-thin shave with a mandoline to avoid a woody texture.
- mandoline or sharp chef's knife
- small saucepan
- glass jar with lid
- mixing bowl
What goes in.
- 8 ozfresh ginger root, peeled
- 1 tspfine sea salt
- 1/2 cupunseasoned rice vinegar
- 3 tbspgranulated sugar
Drawing out the moisture
Tossing the sliced ginger with salt for 30 minutes removes excess water and softens the bite, allowing it to absorb the brine more evenly.
The method.
Prep the ginger
Use a spoon to scrape the thin skin off the ginger. Slice it as thinly as possible using a mandoline; you want slices nearly translucent.
Salt cure
Place the slices in a bowl and toss with the salt. Let it sit at room temperature for 30 minutes, then pat dry with a paper towel.
Prepare the brine
In a small saucepan over medium heat, combine the rice vinegar and sugar. Stir just until the sugar dissolves and the liquid is clear. Do not let it boil.
Assemble
Pack the ginger slices into a clean glass jar. Pour the warm brine over the ginger until fully submerged. Seal the lid.
Rest
Let the jar sit on the counter until it reaches room temperature, then move it to the refrigerator. It is ready once cooled through, about 45 minutes later.
Other turns to take.
Spiced Ginger
Add a small strip of dried kombu to the jar before pouring in the brine for a deeper, earthier profile.
Beet-Tinted
Add one thin slice of raw beet to the jar; it will naturally dye the ginger a deep, vibrant pink.
When it doesn't go to plan.
If the ginger tastes too spicy after the cure, rinse the salt off quickly under cold water before patting dry.
Store in a glass jar rather than plastic to prevent the ginger from staining or absorbing odors.
If you have a mandoline, use the thinnest setting—the thinner the slice, the less effort it takes to pickle.
The ones that keep coming up.
Why did my ginger turn blue or green?
This is a natural chemical reaction between the ginger and the vinegar. It is safe to eat.
How long will this stay good?
Kept in the refrigerator, it remains crisp for up to one month.
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