Quick-Pickled Ginger
Thinly slice young ginger, toss with salt to draw out moisture, and submerge it in a warm brine of rice vinegar, sugar, and a touch of salt. It is ready to eat once the slices turn a translucent pale pink and the sharp, raw bite has mellowed into a clean, bright snap.
The age of the ginger matters most
Look for young ginger—the kind with thin, paper-like skin and pink tips—which is tender enough to eat raw. If you only have mature, woody ginger, use a vegetable peeler to shave it into translucent ribbons.
- Mandoline or sharp chef's knife
- Small glass jar
- Small saucepan
What goes in.
- 8 ozyoung ginger
- 1 tspkosher salt
- 1/2 cupunseasoned rice vinegar
- 3 tbspgranulated sugar
Drawing out the raw bite
Massaging salt into your ginger slices and letting them sit for ten minutes pulls out excess water. This step ensures your ginger stays crisp and absorbs the brine rather than diluting it.
The method.
Prepare the ginger
Peel the ginger with the edge of a spoon. Use a mandoline to slice it as thin as paper; if you don't have one, use a chef's knife and take your time to keep the pieces uniform.
Salt the slices
Place the ginger in a bowl and toss with the salt. Let it stand for ten minutes, then pat the slices dry with a paper towel to remove the liquid they released.
Heat the brine
In a small saucepan, whisk the rice vinegar and sugar over medium heat just until the sugar dissolves. Do not let the vinegar come to a rolling boil or it will lose its sharp acidity.
Pack and pour
Stuff the ginger into a clean glass jar. Pour the warm brine over the ginger until completely submerged. Seal the jar and let it cool on the counter.
Other turns to take.
Beet-Tinted
Add one thin slice of raw beet to the jar to naturally dye the ginger a deep, vibrant pink.
Spiced
Add a strip of kombu or a single star anise to the brine while heating for an earthy depth.
When it doesn't go to plan.
Use unseasoned rice vinegar; the seasoned versions contain extra salt and sugar that will throw off your ratio.
If your ginger turns a slight shade of pink on its own, you have found very fresh young ginger.
Keep this in the refrigerator; it stays crisp for about two weeks.
The ones that keep coming up.
Why is my ginger turning blue or green?
This is a natural reaction between the enzymes in the ginger and the vinegar. It is harmless and still safe to eat.
Can I use apple cider vinegar?
You can, but the flavor will be significantly heavier and less clean than rice vinegar.