Week 16: Pickled Ginger

In the words of Chandler Bing, could this recipe BE any easier? I don’t think so. You literally take sugar, water (this), salt, rice vinegar and ginger and you have your own homemade version of that delicious addition to any sushi platter.

This is the ginger I used, compared to my not-small hands.

I’m obsessed with The Pioneer Woman so when perusing Pinterest for pickled ginger inspiration and finding a recipe from her blog, it had to be done. I made the recipe pretty much exactly as is so I can’t take any credit for this magical creation. Womp womp.

As an FYI, this amount of liquid pickles 8 ounces of ginger, aka 1/2 pound. FYI #2: If you do most of your grocery shopping at Trader Joe’s (like me), the little bags of ginger pieces they sell are 4 ounces, so buy two and you should be good. That being said, I bought the whopper piece of ginger (see left) at Mollie Stone’s. It was quite large.

Pickled Ginger Recipe

Makes 1 1/2 pints


A LOT of sugar
  • 1 1/2 cups water
  • 1 cup rice vinegar
  • 1 tsp salt
  • 8 oz. fresh ginger root


  • Bring the water, vinegar, salt and sugar to a boil until salt and sugar are fully dissolved. Set aside to cool.


  • Peel ginger. Because of all the weird grooves, I find that cutting it into chunks of similar oblong size and shape maximizes the amount of innards you can salvage.


  • Thinly slice ginger – I originally tried doing this with wide holes of our box grater and then had a little more luck with a knife…lesson learned, doing this made me really wish I had a mandolin slicer.


  • Fill jars with sliced ginger.


  • Cover ginger with sugar water.


  • Recommended use: refrigerate jars for a few hours at least. The longer they marinate, the sweeter they get (i.e. more and more similar to sushi restaurant-style).

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