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Pickled Ginger

Pickled Ginger

  • Makes
    1 1/2 cups
  • Cook Time
    45 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

When selecting ginger, look for large, chunky pieces without many nubs; it will be easier to peel and slice. To slice the ginger, a mandoline is good, but a sharp Y-shaped vegetable peeler and a light touch works, too.

Tip

Don’t slice the ginger too thick, it is fibrous and can be tough and chewy.

Ingredients
  • ¾

    cup unseasoned rice vinegar

  • ¼

    cup water

  • 2

    tablespoons white sugar

  • ½

    teaspoon kosher salt

  • 4

    ounces fresh ginger, peeled and sliced paper thin

In a small bowl, stir together the vinegar, water, sugar and salt. Stir in the ginger. Cover and refrigerate for 30 minutes. Keeps for up to 1 week.

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