Fresh-Pickled Ginger


Preparation info

  • Makes


    • Difficulty


Appears in

One Good Dish

By David Tanis

Published 2013

  • About

Pickled ginger is delicious, and it’s easy to make at home, without artificial color or MSG. All you need is a knob of aromatic fresh ginger plus a little salt, sugar, and rice vinegar. You can add a slice of red beet to give it a hint of pink, or leave it its natural golden color. This makes a small batch, and it takes only an hour or so for the pickle to be ready. Any you don’t use will keep for a couple of weeks in the refrigerator.


  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3 tablespoons rice vinegar
  • A 3-inch piece of ginger, peeled and sliced as thin as possible (see Note)
  • 1 slice of red beet (optional, for color)


Combine the sugar, salt, and vinegar in a small jar and stir to dissolve the sugar and salt. Add the ginger and beet, if using. Make sure the ginger is completely submerged. Leave at room temperature for at least an hour, or up to several hours, before serving. Refrigerate any leftovers.