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Pickled Ginger

Take your freshly harvested ginger and make a little something to serve in or alongside soups, sandwiches, and more. If you like sushi ginger, this recipe is for you!

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Pickled ginger

Pickled Ginger

Take your freshly harvested ginger and make a little something to serve in or alongside soups, sandwiches, and more. If you like sushi ginger, this recipe is for you!

  • Author: Norann Oleson
  • Prep Time: 15 minutes
  • Additional Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: Serves 8 1x
  • Category: Sides & Sauces

Ingredients

Scale
  • 1/2 pound fresh young ginger
  • 3/4 cup rice vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 cup sugar

Instructions

  1. Wash the ginger, but don’t peel it.
  2. Slice ginger thinly across the grain.
  3. Lay slices out in a single layer and sprinkle the salt over them. Let them sit for an hour.
  4. Dry the slices with a paper towel and put them into a sterilized mason jar.
  5. Combine the rice vinegar and sugar in a saucepan and bring the mixture to a boil.
  6. Pour the hot mixture over the ginger slices.
  7. Cool, then refrigerate.
  8. Use within 3 weeks.

Have you tried this quick and easy recipe? It’s a great garnish for salads, or the perfect palate cleanser between dishes—please tell us how it turned out for you.

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