Quick Pickled Ginger
Slices of fresh ginger submerged in a warm bath of rice vinegar, sugar, and salt will soften and turn a delicate pale pink within hours. This preparation relies on the thinness of your slices to ensure the brine penetrates completely, resulting in a crisp, sharp condiment that keeps in the refrigerator for weeks.
Thinness is everything here.
Use a mandoline or a very steady hand to get the slices translucent. If the ginger is too thick, it stays woody instead of becoming crisp.
- Mandoline or sharp chef's knife
- Small saucepan
- Glass jar with a tight-fitting lid
- Vegetable peeler
What goes in.
- 8 ozfresh ginger root, peeled
- 1/2 cupunseasoned rice vinegar
- 3 tbspgranulated sugar
- 1 tspfine sea salt
Drawing out the excess
Sprinkling the raw slices with a pinch of salt and letting them sit for ten minutes removes raw bite and excess water, allowing the brine to replace that moisture.
The method.
Prep the ginger
Use a spoon to scrape the skin off the ginger. Slice it as thinly as possible into rounds.
Salt and rest
Place slices in a bowl, toss with the teaspoon of salt, and let sit for 10 minutes. Pat dry with a paper towel.
Make the brine
In a small saucepan, combine vinegar and sugar over medium heat. Stir just until the sugar disappears. Do not let it boil.
Pack and pour
Stuff the ginger into your glass jar. Pour the warm liquid over the ginger until fully submerged. Let it cool on the counter before lidded storage.
When it doesn't go to plan.
Choose young ginger with smooth, thin skin if available; it has less fibrous texture.
If you want the classic pink hue, drop a small piece of red radish or a tiny slice of beet into the jar.
Wait at least 3 hours before serving to allow the acidity to mellow the raw heat of the ginger.
The ones that keep coming up.
Why is my ginger turning blue or green?
This is a natural reaction between the ginger enzymes and the acidity of the vinegar. It is harmless and does not affect the quality of the flavor.
Can I use apple cider vinegar instead?
You can, but it will carry a much stronger, fruity flavor that alters the final profile significantly. Rice vinegar is neutral and preferred.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe