Pickled Ginger

👉 Pickled Ginger

Ingredients
1 cup Fresh Ginger, peeled and thinly sliced
1/2 cup Rice Vinegar
3 tbsp Sugar
1 tsp Salt

Directions

1. Peel ginger and slice very thin (use a mandoline for best results).
2. Bring a small pot of water to a boil.
3. Add sliced ginger and blanch for 1 minute, then drain well.
4. In a saucepan, combine rice vinegar, sugar, and salt.
5. Heat gently until sugar and salt dissolve (do not boil heavily).
6. Place blanched ginger into a clean jar.
7. Pour warm vinegar mixture over ginger until fully submerged.
8. Let cool to room temperature.
9. Seal and refrigerate at least 24 hours before serving.

Note
Ginger will naturally turn light pink, especially if very fresh.

Serving Ideas
Serve with sushi, poke bowls, rice dishes, grilled meats, or salads.

Storage Information
Refrigerate up to 1 month. Keep ginger fully covered in brine.

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes (+ chill time)
Servings 1 small jar
Calories per serving 10 (per tablespoon)