quick pickled ginger

Not only is quick pickled ginger great for adding a fresh, punchy bite to meals, but it&#39;s also a powerful superfood beaming with health benefits!

Quick Pickled Ginger

ginger (young ginger preferred)

rice vinegar

water

honey

salt

Peel and slice ginger

Prep the ginger. Peel and thinly slice the ginger with a vegetable peeler or mandoline (see my tips above).

Place ginger in container

Add the ginger. Place the thinly sliced ginger into a glass storage container.

Stir in rest of ingredients

Add everything else. Add the vinegar, hot water, honey, and salt, then stir to combine everything together.

Pickle in the fridge

Let it pickle! Place the lid on the jar and let sit at room temperature for 1 hour, then refrigerate for at least 4 hours before enjoying. Always make sure to remove the ginger with fresh utensils, to not introduce bacteria into the container and allow it to store longer.

Caution. This one is addictive... it's so good.

Hi! I was so excited to find your recipe, because so many commercial pickled gingers have extra chemicals in them. I don't think I could consider this quick; it took about an hour and a half to peel and thinly slice the ginger. I was glad about your note that a peeler slices more finely than a mandoline, so I used my peeler. It was pretty difficult, but I ended up with a bunch of thin ginger slices; some very skinny and some a little wider. You mention young ginger a few times, but how do you know if it is young ginger? Does it look different? I'm sure mine wasn't young; in fact, it was probably close to senior citizen age, with all of the whiskers sticking out. But I pickled it according to your instructions, and the brine seemed perfect. But 24 hours later, the slices are very bitter, which was not what I expected. Where did I go wrong?

For health and energy boast at the gym I have noticed a difference between taking and not taking... can't wait to make my own ..

I will surely try to do it and excited for the taste test. 😁  Thanks for the recipe.

This is an amazingly easy way to get that Japanese restaurant pickled ginger at home. I love it! Thank you so much!

Easy, sweet pickled ginger made with coconut sugar for a fun and healthy twist! This sliced quick pickled ginger is a great accompaniment for a large variety of dishes. It&#39;s a sweet and spicy condiment that adds both warmth and flavor.

Pickled Ginger Recipe

ginger

vinegar (white

coconut sugar

Peel and thinly slice the ginger root. Pack into a mason jar (quart-size works well). Set aside.

In a medium saucepan, combine the vinegar, water, coconut sugar and salt. Bring to a boil, then turn off the heat.

Pour the brine into the jar to cover the sliced ginger.

Let the jar sit, uncovered, until cooled to room temperature. Place the lid on, then keep stored in the fridge for at least 24 hours before using.

Store in the fridge for up to 6 months. Enjoy!

I made a batch of pickled red cabbage last week but I haven't tried it with white cabbage yet, so I'll try your recipe next time.

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Quick Pickled Ginger

Pickled Ginger Recipe

Top 2 quick pickled ginger recipes from across the web

The most viewed quick pickled ginger recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick Pickled Ginger

Pickled Ginger Recipe

The most viewed quick pickled ginger recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine