Pickled Ginger
Pickled Ginger
Open in full-screen mode

Pickled Ginger

Preparation
10 MIN
Cooking
5 MIN
Marinating
2 DAYS
Makes
2 cups (500 ml)
Share

Ingredients

Preparation

  1. Place the ginger in a 2-cup (500 ml) Mason jar.
  2. In a pot, bring the remaining ingredients to a boil and let simmer until the sugar has dissolved. Pour over the ginger, close the lid and let cool. Place in the refrigerator to marinate for 48 hours.
  3. Perfect with sushi, or in smoothies or herbal teas. The pickled ginger will keep for 3 months in an airtight container in the refrigerator.

Note

Turmeric adds both colour and flavour to the pickled ginger. For a more classic version, simply omit.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum