Quick Pickled Ginger

By David Tanis

Updated February 24, 2025

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
1 hour
Rating
5(182)
Comments
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Ingredients

Yield:About 2 ounces

  • 1 three-inch piece ginger, peeled and sliced very thin

  • 1 red radish, sliced or 1 slice red beet, optional, for color

  • 1 teaspoon salt

  • 1 tablespoon sugar

  • 3 tablespoons rice vinegar

Ingredient Substitution Guide
Nutritional analysis per serving

8 grams carbs; 35 calories; 89 milligrams sodium; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put all the ingredients in a small jar and stir. Make sure the ginger is submerged. Leave at room temperature for 1 hour. Discard the radish or beet. The ginger may be refrigerated for up to 2 weeks.

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Ratings

5 out of 5
182 user ratings
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Comments

Sam

Thanks for this recipe. I need to mention that I bought what is called seasoned rice vinegar. It already has salt and sugar in it. I followed this recipe, then tasted it, and it was way too salty because the vinegar already had the sugar and salt in it. So I rinsed the ginger off and just added more vinegar. This was so easy and I can't believe I can have this at home whenever I want. I went to the store and saw the prepared ones had all kinds of preservatives and artificial color. Thank you!

Lauryn

Love this quick pickle and use it often. Super easy and tasty.

Denise

Few notes. Young ginger is best - softer flesh, less spicy. Boiling/blanching the ginger also helps with the spiciness. Rubbing with salt helps dehydrate it helps it absorb more of the pickling solution.

morgan

Real easy way to add pink color is to add a few drops from your pickled beet jar. If you don’t have pickled beets on hand, why not?!?

Denise

Few notes. Young ginger is best - softer flesh, less spicy. Boiling/blanching the ginger also helps with the spiciness. Rubbing with salt helps dehydrate it helps it absorb more of the pickling solution.

Rita

This may seem like a silly question but should the jar be lidded while sitting at room temp ?

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