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fraiche living pickled ginger recipe
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Pickled Ginger

Never go without ginger with your sushi again! Whip up this super easy Pickled Ginger and keep it on hand in the fridge.

Course snacks, staples
Keyword Canning, Ginger, pickled
Cook Time 15 minutes
Resting Time 2 hours
Servings 3 - 250 mL jars
Author Fraîche

Ingredients

  • 1 lb ginger root, peeled
  • 1 cup rice wine vinegar
  • 3/4 cup sugar
  • 1 teaspoon salt

Instructions

  1. Using a mandolin, thinly slide the ginger. Divid the sliced ginger evenly among your sterilized jars.

  2. In a small saucepan, combine the rice wine vinegar, sugar and salt. Bring to a simmer over medium heat, whisking until the sugar has dissolved.

  3. Carefully pour the hot liquid into each ginger-filled jar, evenly dividing and covering the ginger. Cover and refrigerate for at least 2 hours. It will get milder the longer it sits! Store for up to 1 month in the fridge.