Pickled ginger

Store pickled ginger in the refrigerator. Ginger will turn pink once the vinegar mixture is added. Young ginger is available from Asian grocers. It is easier to find during the summer months.

  • 25 mins cooking
  • Makes 3 Cup
  • Print


Pickled ginger
  • 500 gram young fresh ginger, peeled
  • 1 tablespoon coarse cooking salt
  • 1 1/2 cup (375ml) rice wine vinegar
  • 3/4 cup (165g) white sugar


Pickled ginger
  • 1
    Using a mandoline or V-slicer, slice ginger as finely as possible; place in large non-metallic bowl. Sprinkle with salt; mix well. Cover; stand 1 hour.
  • 2
    Rinse and drain ginger well; drain on absorbent paper. Spoon into hot sterilised jars.
  • 3
    Stir vinegar and sugar in small saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil; remove from heat. Pour enough vinegar mixture into jars to cover ginger; seal immediately. Label and date jars when cold

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