Pickled Ginger
Yield: 1 cup
This homemade Pickled Ginger (also known as gari) has a fresh, bright, punchy bite, perfect for enjoying with sushi and a variety of other meals. It's an easy quick pickles recipe made with only 5 ingredients!
Ingredients
- ½ cup rice vinegar seasoned or unseasoned
- ½ cup water
- 1 tablespoon granulated sugar - use more if you like it sweeter
- 1 teaspoon Morton kosher salt
- 1 cup peeled very thinly sliced, and packed, fresh ginger (preferably young ginger)
Instructions
- Add the rice vinegar, water, granulated sugar, and salt to a small saucepan over medium heat. Bring to a boil and cook until the sugar and salt have dissolved, whisking rapidly.
- Remove the pan from the heat and stir in the ginger. Ensure that all the ginger slices are evenly coated in brine.
- Allow to cool to room temperature and then transfer the ginger and pickling liquid to an airtight container. I like to use a glass jar.
- Store in the fridge until ready to use. The ginger will still have a strong bite immediately after pickling, so I recommend letting it sit in the fridge to pickle for at least 48 hours before enjoying. Pickled ginger will keep well in the fridge for up to two months.
Nutrition Information:
Serving: 1 Calories: 18kcal Carbohydrates: 4g Sodium: 160mg Sugar: 2g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.