Pickled Ginger


Picked ginger, a staple of Japanese sushi restaurants, is easy and inexpensive to make at home. Select straight pieces of ginger for the easiest preparation. After peeling, use a vegetable peeler (parer) to make long, thin slices. Traditionally, pickled ginger is a pale pink color, which can be achieved by adding a small slice of raw red beet to the mixture or a teaspoon of Grenadine. The ginger needs to marinate for a week, so plan well in advance.


3/4 cup rice vinegar (unseasoned)
1/4 cup Sugar
1/4 cup Kosher salt
4 ounces fresh ginger (peeled and very thinly sliced)
1 small slice of peeled red beet or 1 teaspoon Grenadine (for color, optional)


Combine the vinegar and sugar in a small pan and heat until the sugar is dissolved. Set aside.

Place 2 cups of water in a small pan and add the kosher salt. Bring the mixture to a boil and add the ginger slices. Cook for 2 minutes, then drain. Don't rinse the ginger.

Place the ginger slices in a sterilized jar and cover with the vinegar-sugar mixture. Cover with a lid, and refrigerate for 1 week before using. Picked ginger can be stored in the refrigerator for up to 3 months.


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