Pickled Ginger


2 tablespoons sugar
1 cup rice vinegar (no substituions!)
1/2 cup water
1/2 lb. fresh ginger root


Combine sugar, vinegar and water in sterilized 1-pint jar with tight-fitting lid.

Peel ginger. Using a swivel-bladed vegetable peeler, cut it into long, paper thin slices

Place the sliced ginger in the pickling liquid. Refrigerate at least 2 to 3 weeks before using.

If kept submerged in the liquid, this will keep indefinitely in the refrigerator.

YIELD: 1 pint

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