If you’re a fan of ginger, then you know about the sweet and mild flavor of the pink pickled ginger that accompanies your sushi. Pickled ginger is a flavor-packed treat that is simple to make and will last you a couple weeks.
This recipe is super-easy, so you can go from a knob of ginger to delicious pickled ginger in about 24 hours. Enjoy with sushi, seared tuna, or simply on its own.
- 1 ½ cups ginger, sliced into thin strips
- ½ cup sugar
- 1 cup rice vinegar
- ½ teaspoon salt
Bring a large pot of water to a boil and add the ginger. Return to a boil and cook for 15 seconds. Immediately strain and set aside. In the same saucepan, combine the sugar, vinegar, and salt. Add the ginger and combine well. Bring the mixture to a boil, reduce heat to a simmer, and cook for 30 minutes, stirring occasionally to ensure the ginger is submerged. Set mixture aside and allow to cool.
Store ginger and liquid in tightly sealed jars and keep refrigerated for up to two weeks.