Pickled Ginger

July/August 2012

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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.

Pickled Ginger

Makes: About 1 cup

Active Time:

Total Time:


  1. 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.
  2. 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.

Tips & Notes

  • Make Ahead Tip: Refrigerate in its syrup in an airtight container for up to 2 weeks.
  • Tip: To peel fresh ginger, use the dull side of a vegetable peeler or a kitchen spoon to scrape off the papery peel.


Per serving: 37 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 9 g carbohydrates; 6 g added sugars; 0 g protein; 0 g fiber; 3 mg sodium; 80 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 carbohydrate (other)

More From EatingWell

Recipe Categories

8 or more
Health & Diet Considerations
Gluten free
Low carbohydrate
Main Ingredient
Vegetarian, other
Preparation/ Technique

Type of Dish
Sauce/Condiment, sweet
Ease of Preparation
Total Time
More than 1 hour
July/August 2012
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