Making your own pickled ginger is easy and delicious. Pickled ginger is served as a palate cleanser between sushi courses. This pickled ginger recipe has no added dyes, unlike store-bought pickled ginger, which often contains food dye.

Bun Lai
Source: EatingWell Magazine, July/August 2012


Recipe Summary

1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Slice ginger very thin using a mandoline or sharp vegetable peeler. (It's OK if pieces vary in size.) Place ginger in a medium saucepan and add enough water to cover by about 2 inches. Bring to a boil over high heat; let boil for 5 minutes. Drain and rinse well with cold water. Return the ginger to the pan and cover with about 2 inches of water again; repeat the boiling, draining and rinsing two more times.

  • Return the ginger to the pan. Add just enough water to cover the ginger, then add vinegar and maple syrup (or agave); bring the liquid to a boil. Boil, stirring occasionally, until there is about 1/2 inch of syrupy, thick liquid left in the bottom of the pan, 15 to 20 minutes. Let cool before serving.


Make Ahead Tip: Refrigerate in its syrup in an airtight container for up to 2 weeks.

To peel fresh ginger, use the dull side of a vegetable peeler or a kitchen spoon to scrape off the papery peel.

Nutrition Facts

37 calories; protein 0.3g 1% DV; carbohydrates 9.2g 3% DV; dietary fiber 0.3g 1% DV; sugars 6.3g; fat 0.1g; saturated fat 0g; cholesterol 0mg; vitamin a iu 0IU; vitamin c 0.7mg 1% DV; folate 1.6mcg; calcium 12.5mg 1% DV; iron 0.1mg 1% DV; magnesium 8.2mg 3% DV; potassium 80mg 2% DV; sodium 3mg; thiamin 0mg 1% DV; added sugar 6g.