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.

pickled-ginger
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

Ingredients:

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

Instructions:

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

pickled-ginger

  • 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.

pickled-ginger

  • 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.

pickled-ginger

  • Fill jars with sliced ginger.

pickled-ginger

  • Cover ginger with sugar water.

pickled-ginger

  • 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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