Pickled Ginger
This quick pickled ginger is fresh, tangy, slightly sweet, and full of bold ginger flavor. Thin slices of ginger soak in a simple mixture of rice vinegar, hot water, honey, and salt. Serve this homemade sushi ginger with sushi, rice bowls, stir-fries, drinks, or enjoy a few slices straight from the jar.
Servings: 8
Calories: 63kcal
Ingredients
- 10 ounces ginger preferably young ginger
- 1/2 cup rice vinegar
- 1/2 cup hot water boiling
- 1/4 cup honey or maple syrup
- 1 tsp kosher salt
Instructions
- Peel the ginger, then slice it as thinly as possible with a vegetable peeler or mandoline.
- Place the sliced ginger in a small glass jar or storage container.
- Add the rice vinegar, boiling hot water, honey or maple syrup, and kosher salt.
- Stir well until the honey and salt are dissolved and everything is evenly combined.
- Cover the jar and let the ginger sit at room temperature for 1 hour.
- Transfer the jar to the refrigerator and chill for at least 4 hours before serving.
Notes
- Young ginger is less tough and fibrous, but mature ginger can also be used.
- Always remove the ginger with a clean utensil to help it stay fresh longer.
Nutrition
Calories: 63kcal | Carbohydrates: 15g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 297mg | Potassium: 153mg | Fiber: 1g | Sugar: 9g | Vitamin C: 2mg | Calcium: 8mg | Iron: 0.3mg