pickled ginger

A great addition to many Asian dishes or as an appetizer.

a simple recipe for pickled ginger


Make your own pickled ginger. It won't spoil in the fridge, waiting for you to cook your next Asian dish like fresh ginger can.

It's reputed to have beneficial effects on the digestion, too!

Tastes great right out of the jar!


  • Ginger, about the size of your fist
  • 1 small red radish *optional
  • Vinegar- usually white or rice vinegar is used
  • Distilled water
  • Salt if needed
  • Dash of sugar or non-calorie sweetener *optional

If your ginger is "young ginger," you can omit the radish. It's mostly for color. Most of the ginger commercially available will need the radish.

A quick dip in salt tames the heat of the ginger. You can skip this step for a more spicy ginger pickle. Rinse off the salt before pickling.

Sugar is traditional, but a non-caloric sweetener is often used instead. 

the process


Peel and then slice the ginger very thin using a mandolin or very sharp knife. Salt the ginger and it set aside for a few minutes.

Slice the radish about as thick as the ginger. 

Pour distilled water and vinegar in equal amounts in a saucepan. Add sugar and bring to a boil.

Rinse the salt off the ginger and place it into your pickling jar with the radish slices. Pour over the pickling solution.  Put on the lid and shake the container to mix thoroughly. If it's too hot to shake at first, shake it before you put it in the fridge.

Allow to cool before refrigerating, about 24 hours.

If you want to water bath process this pickle for shelf life, follow the USDA guidelines for your area.

This recipe assumes you will be using the ginger in tablespoons.  Makes 1 pint.

variations on pickled ginger

You can add some Chinese cabbage, various spice blends, or peppercorns to this recipe to change it up. Since this is used as a condiment, it is generally made plain. However, you are the wizard in your own kitchen!

A crispy, crunchy pickle is the best pickle ever! 

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