Quick Pickled Ginger
Updated Feb. 25, 2025
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1three-inch piece ginger, peeled and sliced very thin
- 1red radish, sliced or 1 slice red beet, optional, for color
- 1teaspoon salt
- 1tablespoon sugar
- 3tablespoons rice vinegar
Nutritional analysis per serving (2 servings)
53 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 1 gram protein; 141 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put all the ingredients in a small jar and stir. Make sure the ginger is submerged. Leave at room temperature for 1 hour. Discard the radish or beet. The ginger may be refrigerated for up to 2 weeks.
Private Notes
Comments
Thanks for this recipe. I need to mention that I bought what is called seasoned rice vinegar. It already has salt and sugar in it. I followed this recipe, then tasted it, and it was way too salty because the vinegar already had the sugar and salt in it. So I rinsed the ginger off and just added more vinegar. This was so easy and I can't believe I can have this at home whenever I want. I went to the store and saw the prepared ones had all kinds of preservatives and artificial color. Thank you!
Love this quick pickle and use it often. Super easy and tasty.
Few notes. Young ginger is best - softer flesh, less spicy. Boiling/blanching the ginger also helps with the spiciness. Rubbing with salt helps dehydrate it helps it absorb more of the pickling solution.
This may seem like a silly question but should the jar be lidded while sitting at room temp ?
YES! So easy and delicious to make at home instead of spending a futile time staring and decoding ingredients of the pre-made massive pickled ginger packets suspended in plastics. Thank you.
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