This recipe makes pickled ginger that is perfect to serve on sushi and many other foods. This recipe is quick and only uses a few ingredients so if you love ginger then this recipe is for you.

I began to make pickled ginger at home as I love to eat it with sushi. Most time when I buy sushi it comes with ginger but there are times when it doesn’t which is why I always keep a jar of my pickled ginger in the fridge.

Use pickled ginger to enhance the flavour of foods to give it a spicy fiery kick. I mainly use it for sushi but there are many ways to serve it. Below is a list of ways to use it:

It can be served on rice especially rice salads.
I use it to add flavour to marinades to coat meat or chicken. I normally add all the marinade ingredients to a blender and blend with the pickled ginger.
Serve it on pan fried fish or fried chicken to give it great flavour.
Add it to a poke bowl.
Add it to salads.
You can add it to stir fry’s served with rice or noodles.
You can add it to salad dressings.
Add it to curry.

There are many ways to enjoy pickled ginger so if you have some leftover root ginger in the fridge then try out this pickled ginger recipe.

Ingredients For Pickled Ginger

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

Ginger - use fresh root ginger.
Salt - I use sea salt.
Sugar - use granulated sugar or caster sugar.
Vinegar - use rice wine vinegar.

How to Make Pickled Ginger

1. Peel the ginger and slice it thinly then add it to a small heat proof bowl. Sprinkle with the salt then pour boiling water into the bowl which should be enough to cover all the ginger.

2. Allow the ginger sit in the hot water and salt for 20 minutes. Strain the ginger through a small strainer, briefly rinse and add to a sterilised 70ml jar. Set aside.

3. Place a small saucepan on a medium heat and to the saucepan, add the sugar and rice wine vinegar. Allow the water to heat and stir to dissolve the sugar.

4. Once the sugar dissolves, pour the mixture into a heat proof jug then pour it into the jar with the ginger. Seal the jar and set aside to cool. Once the pickled ginger cools, place the jar in the fridge and use after 24 hours.

Recipe Tips

For this recipe, I use a small 70ml pickle jar.

Nutrition

Storage

This pickled ginger can last in the fridge for up to one month.

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Pickled Ginger

This recipe makes pickled ginger that is perfect to serve on sushi and many other foods.

Prep Time10

Total Time10

Author: Andrea

Yield: 8 servings

Calories: 15kcal

Ingredients

50g root ginger peeled weight
1 teaspoon fine sea salt
1 tablespoon granulated sugar
30g rice wine vinegar.

Instructions

Peel the ginger and slice it thinly then add it to a small heat proof bowl. Sprinkle with the salt then pour boiling water into the bowl which should be enough to cover all the ginger.
Allow the ginger sit in the hot water and salt for 20 minutes. Strain the ginger through a small strainer, briefly rinse and add to a sterilised 70ml jar. Set aside.
Place a small saucepan on a medium heat and to the saucepan, add the sugar and rice wine vinegar. Allow the water to heat and stir to dissolve the sugar.
Once the sugar dissolves, pour the mixture into a heat proof jug then pour it into the jar with the ginger. Seal the jar and set aside to cool. Once the pickled ginger cools, place the jar in the fridge and use after 24 hours.