This recipe for thick pound cake is great either simple, with ice cream, or with a fruit topping like peaches.
| Prep Time: | 40 mins |
| Cook Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 32 |
| Yield: | 1 1/2 cups |
Ingredients
- 8 ounces fresh young ginger root, peeled
- 1 ½ teaspoons sea salt
- 1 cup rice vinegar
- ⅓ cup white sugar
Instructions
- Cut ginger into chunks. Place in a bowl, sprinkle with sea salt, and stir to coat. Let stand for about 30 minutes, then transfer to a clean lidded jar.
- Stir together rice vinegar and sugar in a saucepan until sugar has dissolved. Bring to a boil, then pour the boiling liquid over ginger root pieces in the jar.
- Allow the mixture to cool, then seal the jar. After a few minutes, the liquid may change to a slightly pinkish color; don’t be alarmed. Store in the refrigerator for at least 1 week.
- Cut pieces of ginger into paper-thin slices for serving.
- As mentioned in the recipe, you may notice your liquid and/or ginger taking on a slightly pinkish color. This is caused by a reaction between the ginger and the rice wine vinegar and is nothing to be alarmed by. Some commercial pickled ginger has red coloring added to get the same familiar pink look.
- For safety when canning and preserving foods, contact your local extension for guidelines in your area that will be specific to your altitude.
Reviews
A tip I picked up from a nutritionist. Ginger slices easier when frozen. If you have trouble. And slice before pickling
I rinsed off the ginger to reduce saltiness used 1/4 cup sugar Added tangelo zest and juice I think it will be amazingly delicious
It is way too salty! I followed the recipe perfectly! Can someone tell me WHY it’s so salty? I love ginger Gari & eat it all the time so, I had the idea of making it. However… it is so salty! Taste great at first then once you swallow you get hit with the salt! My whole family has agreed with this sad outcome any help would be greatly appreciated
Yes cider vinegar less sugar salt perfect ate immediately. Will make my own from this day forward
Waiting a week to try but all jars are sealed and we sliced thin
Have not eaten yet
I peeled ginger with a serrated grapefruit spoon and then sliced it thin with a mandoline– I think the key to getting thinner slices is to use very light pressure when using the mandoline– the thickness varied greatly based on this. I boiled the rice wine vinegar and sugar, rinsed the salt from the ginger slices, and then added the sliced ginger to the pot of vinegar– and let it all cool (as I was concerned about pouring boiling liquid into a glass jar). When still warm I transferred it all to a jar and let it sit out to cool completely before refrigerating. I’ve made this twice now- — the recipe is spot on and it’s great having pickled ginger on hand as I often forget to ask for more when I pick up sushi.
1st time pickling ginger. Followed recipe except gave the ginger a quick rinse after salting and added it to the vinegar/sugar mix for 5 minutes. Used the big holes on my box grater to make thin slices before salting. Excellent!
This did not turn out as expected at all. It was too salty and not sweet enough. Next time I will use half of the salt and use 1/2 cup sugar in the mix. I will also boil the ginger in the mix as it did not “cook” in the jar because even though I sliced it thin I could not slice it paper thin with my slicer without cutting my fingers.
It is much easier if you just shave the ginger with a vegetable peeler. Rest is all good.
I slice the raw ginger (1.1 setting on Breville), then added the ginger to the vinegar once the sugar was dissolved. I simmered for 5 minutes. It is ready as soon as it’s been cooled.
love how easy this recipe is. used a potato peeler to give me the thin slices of ginger. If I want the pink tint I can add two drops of food coloring to pickling liquid.
Cut recipe in half for the jar I use. I used a mandolin, maybe a veg peeler next time to get thinner slices. I rinsed the salt off.
Turned out fantastic make it all the time tastes just like sushi ginger
Excellent – tried it the original way and again with some changes suggested by others such as adding the ginger to the boiling mixture a couple of minutes and rinsing off the salt. The only thing I would recommend is to slice the ginger before pickling it. Thanks for the recipe
I added a bit of White Vinegar because I didn’t have enough Rice Vinegar… Actually turned out better this time. Was a 2:1 Ratio (Rice Vinegar:White Vinegar) Has always been my Go To Recipe for Pickled Ginger!
Followed instructions to the letter and it came out perfect. The ginger packs a punch. I did select the youngest ginger I could find and was rewarded with a slight pink colour. I will be making wasabi eggs with this soon. Thanks for the recipe!
Never tried this before !! Made some lettuce wraps and this “pickled ginger”. Yum My sweet husband loved it my mom thought it was “perfect”. It went so well with the meal. Cannot wait to make more We love ginger. Thanks for a great recipe This just might become our new fav “snack”!
The recipe itself is okay. I recommend slicing the ginger very thin. My ginger turned out like a crunchy pickled ginger. I had expected that it would be more wiggly so-to-speak, like the ginger that comes with sushi. Maybe I need to cook the ginger and then pickle it. I don’t know. For crunchy pickled ginger this is a fairly decent recipe.
This is a great base recipe that can be adjusted based on preference. We like our pickled ginger more on the sweet side so I increased the sugar to 1/2 cup and one scoop of Stevia extract. To get the desired pink color, I added one leaf of red cabbage in the vinegar when it was simmering. I tore it into pieces, cooked it down and sieved it out with a wire mesh strainer right before pouring into the ginger. When picking out the ginger at the store look for ones that have a pink blushing, they are easier to peel and slice, and are more tender once pickled.
use carret pealer to peal gigger was faster then a spoon