Homemade Pickled Ginger

4 45 24
Ingredients Minutes Calories
Prep Cook Servings
30 min 15 min 16
Homemade Pickled Ginger
Health Highlights


227 gm Ginger root (peeled, or use baby ginger if possible)
1 cup Rice vinegar
1/4 cup Granulated sugar
1 tsp Kosher salt


Wash and scrub ginger well to remove any remaining bits of dirt or soil. Use a spoon to scrape off any thick or papery bits of skin. If using mature ginger, you will want to fully peel it.

Thinly slice ginger across the grain using a vegetable peeler or mandoline. You want the ginger to be as paper thin as possible.

Place sliced ginger in a bowl. Pour 2 cups of boiling water over ginger and let sit for 5 minutes. If using mature ginger, you might want to blanch the ginger in a pot of boiling water for 5 to 10 minutes to soften it further.

Drain well, then pack ginger into one pint jar or two half-pint (8 oz) mason jars. Be sure jars are thoroughly washed or, even better, sanitized in boiling water prior to using.

In a saucepan, bring vinegar, sugar, and salt to a simmer, stirring until sugar is completely dissolved.

Pour hot liquid over ginger in jars. Secure lids and allow the jars to cool to room temperature, then refrigerate. The pickled ginger, which is ready to eat after several hours, will keep in the refrigerator for up to six months.

Nutrition Facts

Per Portion

Calories 24.1
Calories from fat 1.0
Calories from saturated fat 0.3
Total Fat 0.1 g
Saturated Fat 0.0 g
Trans Fat 0
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0
Sodium 152 mg
Potassium 59 mg
Total Carbohydrate 5.6 g
Dietary Fiber 0.3 g
Sugars 3.4 g
Protein 0.3 g

Dietary servings

Per Portion

Vegetables 0.2

Energy sources


Meal Type(s)