Pickled Ginger

  • 8 ounces fresh young ginger root, peeled and sliced into paper-thin pieces
  • 1 ½ tsp Kosher salt, or ¾ tsp regular table salt
  • 1 cup rice vinegar
  • ½ cup white sugar

1. Place ginger slices in a bowl, sprinkle with 1 ½ tsp sea salt or ¾ tsp regular salt, and set aside for 30 minutes or so. 

2. Transfer ginger slices to a clean glass jar with a lid.

3 In a small sauce pan, add rice vinegar and sugar and stir until sugar has dissolved. Bring to a boil, then pour boiling liquid into jar over ginger slices. Mixture will turn a slight pink color.

4. Allow the mixture to cool, then seal the jar. Store in refrigerator for a few days before consuming. 

5. Keep pickled ginger in a jar with lid or other air tight container for up to one year in the refrigerator

Servings Per Recipe: 32; Calories: 13.7; Protein: 0.1g; Carbohydrates: 3.3g; Dietary Fiber: 0.1g; Sugars: 2.2g; Fat: 0.1g; Niacin Equivalents: 0.1mg; Vitamin C: 0.3mg; Folate: 0.8mcg; Calcium: 1.2mg; Iron: 1mg; Magnesium: 4.3mg; Potassium: 29.8mg; Sodium: 83.4mg

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