How To Pickle Ginger

Prep: 15 mins

Cook: 5 mins

Difficulty: Easy

Servings: 4 Servings

picy, sweet, briny, and bright — people are just fanatical about pickled ginger. I have a friend who chooses a sushi restaurant based on how much she likes their gari (the pink pickled ginger we associate with sushi). The store and restaurant-bought versions are great in their own right, but you might be surprised to learn how easy and inexpensive it is to make your own pickled ginger at home.

Ingredients

12 ounces fresh ginger (about 2 large hands)
1 large red radish (optional)
1 1/2 tablespoons kosher salt
1/2 cup rice vinegar
1 cup water
1 1/2 tablespoons granulated sugar (optional)
Chef's knife or mandoline
Small spoon, for peeling
Cutting board
1 wide-mouth pint jar with lid
Measuring cups and spoons
Canning funnel (optional)

Instructions

Prepare the jars: Wash the jar and lid with warm soapy water, rinse well, and dry before using.
Prepare the vegetables: Peel the ginger with a small spoon. Thinly slice on a mandoline or with a knife. Thinly slice the radish, if using.
Salt the ginger: Combine the ginger and salt in a small bowl. Set aside for 30 minutes.
Fill the jar: Put the radish, if using, into jar. Add the ginger and pack tightly.
Make the pickling brine: Combine the vinegar, water, and sugar in a small saucepan over high heat and bring to a boil, stirring to dissolve the sugar. Pour the brine over the ginger, filling the jar to within 1/2 inch of the top. You might not use all the brine.
Remove air bubbles: Gently tap the jar against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary
Seal the jar: Seal the jar tightly.
Cool and refrigerate: Let the jar cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.