Pickled Ginger


  • 8 oz. fresh ginger root, peeled and sliced
  • 2 tsp. salt
  • 1 cup rice vinegar
  • 1/3 cup granulated white sugar


  1. Sprinkle the sliced ginger with salt; stir to coat; and, let stand for 40 minutes.
  2. Place the ginger in a clean, sealable jar.
  3. In a saucepan, stir together the vinegar and sugar until the sugar has dissolved and then bring this mixture to a boil.
  4. Pour this boiling mixture into the jar containing the ginger. Make sure that all the ginger is covered by pushing the ginger down, if necessary.
  5. Let the mixture cool and then place the lid tightly on the jar. (The liquid will change to a slightly pink color.)
  6. Store the ginger in the refrigerator for at least one week. Do not open the jar!
  7. The ginger is ready to be consumed after one week.
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