Pickled Ginger

Preparation info

    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

Here is a pickle that’s really simple to make, but do so only if you can get the freshest root ginger. If the ginger is stringy it’s probably best not to use it for pickling as it won’t be very good. The pickle goes well with raw fish, in sushi or on goat’s cheese crostini.


  • 250g (9oz) root ginger
  • 50g (


Wash the ginger and scrub it lightly. Slice it as finely as possible, then sprinkle on the caster sugar and mix well. Add the lemon juice and mix again. Put into a clean jar and top up with extra lemon juice if necessary. Seal and leave in the fridge for two days before using