I’m just popping in with a quick post today. We’ve got company this week, and it’s nicer to be outside than at the computer! This recipe for pickled ginger has been sitting on the back-burner for a few months now. It’s one of those little condiments that we like to make every so often because it keeps in the fridge for a while and always adds an unexpected zip to so many foods.
I always assumed that pickled ginger could only be found in your local sushi joint, or purchased in a jar that had been sitting on the supermarket shelf for who knows how long. I also assumed that the pink ginger you get with your sushi must have colouring added to it.
A few quick searches on Google assured me that I was wrong on almost all accounts. Making your own pickled ginger is super easy. Like, 4-ingredients easy.
Also, pink ginger is actually a thing! If you can find young ginger (with paper-thin skin), the colour of that root is naturally pink. If you can’t find young ginger (it’s tricky!), then your standard supermarket ginger will do just fine – just make sure to look for really fresh ginger with really thin skin. You should be able to see bits of the ginger peeking out around the skin. This will be more tender and less fibrous, and generally make nicer pickled ginger.
So the hardest part of this recipe might be slicing the ginger into whisper-thin strips. I’ve tried a variety of methods – a really sharp knife, a mandolin, and a vegetable peeler. In the end, I found my veggie peeler seemed to be the easiest for me.
The rest of the pickled ginger recipe is easy:
- Peel the ginger, slice it very thin and add it to a glass jar with a tightly fitting lid.
- Boil rice vinegar, water and sugar in a small sauce pan until the sugar dissolves.
- Pour the vinegar mixture over the ginger. Let it cool, and refrigerate for a few hours.
That’s it! It literally takes me less than 10 minutes to make this jar of pickled ginger, and it lasts in the fridge for up to a month. We use the ginger on everything from tacos to fish to burgers to salads.
And, there’s no need to waste the pickling juice, either! When we roast veggies in the oven, we’ll toss a few tablespoons of the pickling juice over the vegetables while they roast, for a great punch of flavour.
If you’re looking for a way to freshen up the taste of your old standby recipes, give this pickled ginger recipe a try.
- 1 large knob of fresh, young ginger (~125 g, 6-inch piece)
- ½ cup water
- ½ cup rice vinegar
- ½ cup granulated sugar
- Remove the skin from the ginger and slice into very thin strips (use a vegetable peeler or mandolin or very sharp knife). Place the ginger pieces into a glass jar with a tight-fitting lid.
- In a small sauce pan over medium heat, dissolve the water, rice vinegar and granulated sugar. Boil until the sugar dissolves completely.
- Pour the liquid over the ginger pieces. Allow to cool slightly before sealing with the lid.
- Place in the refrigerator and leave for at least 2 hours before eating.
Enjoy this quick and easy pickled ginger!