Quick Pickled Ginger

Name: Quick Pickled Ginger
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 200 g fresh ginger root; 1 cup rice vinegar; 1/2 cup sugar; 1 teaspoon salt; 1/4 cup water

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Quick pickled ginger is a tangy, slightly sweet condiment that enhances sushi, salads, or any dish needing a zesty twist. This easy recipe delivers a fresh, homemade alternative to store-bought pickled ginger.

Why You’ll Love This Recipe

Quick and Easy: The entire process takes only 15 minutes.

Customizable Sweetness: Adjust the sugar to suit your taste.

No Additives: A clean and fresh version of a classic condiment.

Versatile Use: Perfect with sushi, as a salad topping, or alongside grilled dishes.

Long-lasting: Stores well in the fridge, ready for whenever you need it.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

200 g fresh ginger root

1 cup rice vinegar

1/2 cup sugar

1 teaspoon salt

1/4 cup water

Directions

Peel the ginger using a spoon or knife, and slice it as thinly as possible with a mandoline or sharp knife.

Bring a small pot of water to a boil and blanch the ginger slices for 1-2 minutes. Drain and pat dry with a clean kitchen towel.

In a separate saucepan, combine rice vinegar, sugar, salt, and water. Heat over medium heat until the sugar dissolves completely. Remove from heat.

Place the blanched ginger slices into a sterilized jar. Pour the warm vinegar mixture over the ginger until fully submerged.

Let the jar cool to room temperature, seal tightly, and refrigerate. Allow it to pickle for at least 24 hours before serving.

Servings and Timing

Servings: Makes approximately 1 cup

Prep Time: 10 minutes

Cooking Time: 5 minutes

Total Time: 15 minutes

Variations

Spicy Kick: Add a few thin slices of fresh chili to the jar.

Less Sweet: Reduce the sugar to 1/4 cup for a more tangy pickle.

Citrus Twist: Substitute half the vinegar with lemon juice for a bright, citrusy flavor.

Herbal Infusion: Add a sprig of fresh thyme or a slice of lemongrass to the vinegar mixture.

Pink Hue: Use young ginger (which often has pink tips) or add a tiny bit of beet juice for the classic pink color.

Storage/Reheating

Store the pickled ginger in an airtight jar in the refrigerator. It will last up to 1 month.

There’s no reheating needed; serve the ginger cold or at room temperature directly from the jar.

Related Recipes:

Gingerbread Cupcakes

FAQs

How thin should I slice the ginger?

As thin as possible. Thin slices allow the ginger to absorb the pickling liquid more effectively and provide a delicate texture.

Can I use a different type of vinegar?

Yes, but rice vinegar is traditional for its mild sweetness. Apple cider vinegar or white vinegar can be used, though they may alter the flavor.

How do I sterilize a jar?

Boil the jar and its lid in water for 10 minutes, then let them air dry completely before use.

Why does store-bought pickled ginger look pink?

Commercial pickled ginger often contains artificial coloring. Homemade pickled ginger may turn pink if young ginger with natural pink tips is used.

Can I reuse the pickling liquid?

Yes, but the flavor may weaken. Use it for another batch of ginger or as a tangy dressing base.

Conclusion

Making quick pickled ginger at home is simple, rewarding, and ensures you have a fresh, additive-free condiment ready to enhance your meals. Experiment with variations to create your ideal flavor, and enjoy the vibrant zing it brings to your dishes.

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