Homemade Pickled Ginger

Homemade Pickled Ginger

Even though this time at home during social distancing has been a time of shifting priorities and relearning how long somethings now take.  I’m sure you are also rearranging cabinets to hold the extra groceries and entries to house your packages while they wait the time before you can open them with out having to spend time wiping it all down.

On my list of one hundred things for the year there is usually a few (or 20) pickled/ jam/chutney/fermented type entries.  I do like how these things can add to everyday meals but am often lost as to how/what to use them.

Sushi is one of my favorite foods.  This is also usually on my list of 100 “make sushi”. I did make avocado rolls earlier this year and they turned out ok.  We’ve made poke bowls at home so the next logical step for me was to try and make pickled ginger.

It actually was easy.  To slice up the ginger I tried using the mandolin but it was still slicing the ginger thicker than I wanted.  However in the end I used even the ones I thought were too thick and it turned out fine.

Enjoy this with your homemade sushi or on top of avocado toast (just watched one of my teens do this). I’ll have to look on Pinterest to see what else people are using pickled ginger for.

Pickled Ginger

  • Servings: 12+
  • Difficulty: easy
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  • 1 lb ginger bulbs
  • 2 cups vinegar (white or rice)
  • 3/4 cup sugar
  • 1 tablespoon salt


  1. Prepare a large mason jar by sterilizing it in a water bath.
  2. Peel the ginger and slice as thinly as possible
  3. In a saucepan combine vinegar, sugar, and salt.  Bring to boil, remove from heat and cover.
  4. While the vinegar is heating up, bing approximately 2 quarts of water to boil.  Once boiling add ginger for 30 seconds to 1 minute.  Strain and transfer to the sterilized mason jar.
  5. Poor the vinegar mixture over the ginger and put the lid on the jar.
  6. Let cool to room temperature and then store in the fridge for up to 6 months.