Quick Pickled Ginger
Thinly shave young ginger, blanch it briefly to remove the raw bite, and submerge it in a warm brine of rice vinegar, sugar, and salt. As the ginger cools, it shifts from a pale beige to a translucent, faint pink, ready to cut through fatty fish or rich proteins within an hour.
Seek out young ginger when possible.
Look for roots with smooth, thin skin rather than thick, woody hides; the younger the ginger, the more tender the result. A sharp mandoline is essential for getting the paper-thin slices required for quick pickling.
- mandoline or vegetable peeler
- small saucepan
- glass jar with lid
What goes in.
- 8 ozyoung ginger, scrubbed clean
- 1/2 cupunseasoned rice vinegar
- 3 tbspgranulated sugar
- 1 tspkosher salt
Managing the heat
A quick thirty-second dip in boiling water tames the sharp, volatile oils of the ginger. This step ensures the finished pickle is crisp and bright rather than stinging.
The method.
Prep the ginger
Use a mandoline or a vegetable peeler to shave the ginger into translucent, paper-thin coins. Work across the grain to minimize tough fibers.
Blanch
Drop the slices into a small pot of boiling water for 30 seconds. Drain immediately and pat them dry on a clean kitchen towel.
Create the brine
In the same saucepan, combine the vinegar, sugar, and salt over medium heat. Stir just until the sugar dissolves and the liquid is hot, but do not let it reach a rolling boil.
Pack and steep
Place the ginger slices into a clean glass jar. Pour the warm brine over the ginger until completely submerged. Seal the jar and let it sit at room temperature for at least an hour before serving.
When it doesn't go to plan.
If the ginger doesn't turn pink naturally, add a single sliver of red beet to the jar; the color will bleed into the vinegar and stain the ginger a deep, vibrant rose.
Keep the jar in the refrigerator once cooled; it will stay crisp for several weeks.
Use any leftover brine as a base for a salad dressing mixed with neutral oil and a touch of toasted sesame oil.
The ones that keep coming up.
Why use unseasoned rice vinegar?
Seasoned rice vinegar often contains added corn syrup or heavy salt ratios that mask the clean, biting edge of the fresh ginger.
What if my ginger is woody?
If the ginger has a thick, dark skin, peel it deeply with a spoon before slicing. If the center feels fibrous, slice it as thin as humanly possible to compensate.
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