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A jar of quick pickled ginger next to chopsticks
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4.87 from 15 votes

Quick Pickled Ginger

Not only is quick pickled ginger great for adding a fresh, punchy bite to meals, but it's also a powerful superfood beaming with health benefits!
Prep Time15 minutes
Pickling Time4 hours
Total Time4 hours 15 minutes
Course: sauce
Cuisine: Japanese
Keyword: Pickled Ginger, Quick Pickled Ginger
Servings: 8 servings
Author: Lisa Bryan

Ingredients

  • 10 ounces ginger (young ginger preferred)
  • ½ cup rice vinegar
  • ½ cup boiling hot water
  • ¼ cup honey or maple syrup
  • 1 teaspoon kosher salt
US - Metric

Instructions

  • Prep the ginger. Peel and thinly slice the ginger with a vegetable peeler or mandoline (see my tips above).
    Slicing quick pickled ginger with a mandoline
  • Add the ginger. Place the thinly sliced ginger into a glass storage container.
    A jar of ginger for quick pickled ginger
  • Add everything else. Add the vinegar, hot water, honey, and salt, then stir to combine everything together.
    A jar of quick pickled ginger next to little bowls
  • Let it pickle! Place the lid on the jar and let sit at room temperature for 1 hour, then refrigerate for at least 4 hours before enjoying. Always make sure to remove the ginger with fresh utensils, to not introduce bacteria into the container and allow it to store longer.
    A Weck jar of quick pickled ginger

Notes

  • This recipe makes about 1 cup of pickled ginger. I've put the serving size at 2 tablespoons (which makes it a great nibble throughout the day), but you can certainly enjoy more than this amount in recipes. 

Nutrition

Calories: 42kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 63mg | Potassium: 149mg | Fiber: 1g | Sugar: 4g | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.2mg