Pickled Ginger

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Ginger pickled with Champagne, Rice, and Cider vinegars.
Recipe By: Chefs Anne and David Gingrass
  • PrepN/A |
  • TotalN/A |
  • ServesMakes about one quart


    • 3/4 lbs Ginger, peeled, sliced very thin
    • 2 cups Rice wine vinegar
    • 1/4 cup Champagne vinegar
    • 1/4 cup Cider vinegar
    • 3/4 cups Sugar
    • 2 Tbls Kosher salt


Peel ginger and slice very thin on a slicer with the grain. Bring a pot of water to a boil then pour over the ginger and allow to stand for 10 minutes off of the heat. Drain the water.

Combine all other ingredients and bring to a boil. Remove from the fire and add the ginger. Allow to sit at room temperature until cool and then refrigerate.

Keeps for more than a month if covered tightly. The juice is very good to use for vinaigrettes and marinades.
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