Pickled Ginger

This sweet pickle is generally served with Sushi or Sashimi but is also a welcome addition to a charcuterie board.

Yield: Makes about 4 cups

Pickled Ginger


  • 1 lb fresh young ginger
  • 1 tbsp pickling salt
  • 2 cups rice vinegar
  • 1 cup water
  • 6 tbsp sugar


  1. Peel ginger; slice paper-thin. Layer ginger and salt in a nonreactive container. Cover and refrigerate overnight. To prepare pickling liquid, combine vinegar, water and sugar; stir to dissolve sugar. Spoon ginger mixture into hot sterilized jars. Pour pickling liquid over ginger to completely cover. Store, covered, in refrigerator for up to 3 months.
Nutritional analysis per 1 tbsp: 12 calories, 0.1 g fat, 0.1 g protein, 2.8 g carbohydrate, 0.2 g fibre, 111 mg sodium
Tip: Fresh young ginger is necessary for this recipe. Avoid using mature fibrous ginger.