Thin slices of sweet pickled ginger; perfect to cleanse your palate and enjoy alongside sushi, sashimi and so much more. “Gari”, as it is known in Japan, is for ginger lovers, who enjoy the flavour and warmth this delicious plant has to offer.
Why we love this recipe:
In 2019, I was lucky enough to visit Japan for the first time. During my stay, my delightful host taught me how to make this Easy Pickled Ginger. I am so pleased to share this recipe with you all now.
I have always enjoyed eating ginger with my sushi and sashimi. What I learnt while I was in Japan, was that the ginger is meant to be enjoyed in between sushi, to cleanse the palate.
This is an easily prepared recipe, and I love to keep a jar of it in the fridge.
Best of all, this recipe contains only natural ingredients. A lot of store bought Pickled Ginger contain preservatives, artificial sweeteners and colours. And truly, they do not taste anywhere near as good as our homemade Gari!
What is ginger?
Ginger is one of my favourite flavour boosters. I use it fresh or dried – both have their place in the kitchen. Many people also believe in the health benefits of ginger, and take it in supplement form as well as enjoying it in food.
It is known to improve digestion, and is a good source of antioxidants.
Ginger is a flowering plant, and from the same family as galangal and turmeric.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Fresh, young ginger: Use the freshest, youngest ginger you can find. The older the ginger, the more fibrous it will be.
New ginger rhizomes are the best to use – however, not always easy to find. My local fruit shop has young ginger at the moment though, and it works very well in this recipe!
Rice wine vinegar: My preference of vinegar for Gari, this has a delicate flavour which works so well.
Sugar: I used regular white sugar, however you could also use caster/superfine sugar.
Salt: We use kosher salt or coarse kitchen salt (not table salt) to help soften the ginger.
Water: Although only a small amount of water is used briefly in this recipe, I still recommend using filtered/un-chlorinated water for the best taste.
Step by Step instructions:
Start by sterilising your jar or jars (see how to do this below).
- Using a spoon, peel the ginger.
- Remove any brown spots left on ginger.
- Using a vegetable peeler or mandolin on a super-thin setting, slice pieces of ginger.
- Put salt on ginger, and allow to sit for 5 minutes. Pour boiling water on the ginger and sit for a further 2 minutes.
- Drain water, and squeeze excess liquid from the ginger. Set aside to drain further on some paper towel.
- Prepare your pickling liquid.
- Place your ginger in your sterilised jars.
- Pour the pickling liquid on top. Seal the jar, and allow to cool on your kitchen bench for 30 minutes, before placing in the refrigerator.
Tips for success and FAQs:
As I mentioned under the ingredients list, use the youngest ginger you can find. It is seasonal, but definitely worth sourcing for this recipe.
When making your own pickles and preserves, always ensure you are sterilising the jars you will store them in. This is very simple to do:
- Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well.
- Check that the metal lids do not have rubber inserts.
- Preheat the oven to 130 Degrees C (270 F) and leave the jars for 15-20 minutes.
Absolutely – this recipe can be adapted to make a smaller or larger batch, depending on the quantity you require.
When prepared and stored correctly, the ginger will last in the fridge for 6 months.
The tender flesh of young ginger is preferable in this recipe. It is also much milder in flavour than mature ginger. I would recommend using only young ginger for this recipe.
More delicious recipes for you to try:
This Easy Japanese Pickled Ginger makes a fantastic edible gift. Take a jar with you next time you’re visiting family or friends. For some more great edible gift ideas, be sure to check out these:
- Homemade Pickled Jalapenos
- Preserved Chillies in Oil
- Dill Pickled Cucumbers
- Apricot Jam
- Plum Jam
- Fresh Peach Chutney
- Sweet Chilli Sauce
- Balsamic Glaze
- Pickled Daikon
- Beetroot Pickled Turnips
Enjoy the delicious, refreshing flavour of this Japanese Pickled Ginger. I hope you’ll love the fresh taste, perfect as a palate cleanser. Be sure to let me know in the comments below when you try it.
Alex xx
Easy Pickled Ginger (Gari)
Equipment
- 1 x 8 ounce/250 ml Jar
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Ginger:
- 200 g (7 oz) fresh young ginger See Note 1
- 2 teaspoon coarse sea salt See Note 2
- boiling water, to cover the ginger
Pickling Liquid:
- ¼ cup (60 g) caster/superfine sugar
- ½ cup (120 ml) rice wine vinegar See Note 3
- ¼ cup water See Note 4
Instructions
To Sterilise your Jars:
- Sterilise the jar or jars you'll be using to store the ginger.Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts. Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes.
For the Pickled Ginger:
- Using a spoon, peel the ginger. Remove any brown spots left on ginger.
- Using a vegetable peeler or mandolin on a super-thin setting, slice pieces of ginger.
- Put salt on ginger, stir and allow to sit for 5 minutes.
- Pour boiling water on the ginger (just enough to cover) and sit for a further 2 minutes.
- Drain water, and squeeze excess liquid from the ginger. Set the ginger aside to drain further on some paper towel.
- Prepare your pickling liquid by placing the water, rice wine vinegar and sugar in a non-reactive saucepan.On a medium heat, stir to dissolve the sugar. Increase heat, and boil for 30 seconds.
- Place your ginger pieces into the sterilised jars.Pour the pickling liquid on top.
- Seal the jar, and allow to cool on your kitchen bench for 30 minutes, before placing in the refrigerator.Can be eaten once cooled, but I prefer to enjoy about 24 hours after preparing to let the flavours develop.
Notes
- Use the freshest, youngest ginger you can find. The older the ginger, the more fibrous it will be. If you can find new ginger rhizomes, these are the very best to use! For this recipe, I have used young ginger.
- Ensure you use cooking salt or kosher, as regular table salt may contain anti-caking agents and is much stronger.
- I have used rice wine vinegar in this recipe, and this is my preference, but some people have also tried using apple cider vinegar.
- It is essential to use filtered/un-chlorinated water when pickling or preserving. (You don’t want the bad taste of the water to affect the final product!)
- Please note, the nutritional information is based on the entire jar, and you will not be consuming the brine.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Marie
I like to make a lot of things from scratch but I never thought pickled ginger would taste much different. Boy am I happy to be wrong! This is AMAZING!!! So much better than any of the store-bought jars I’ve ever tried.
Alexandra Cook
Aww, thank you, Marie! Your comment has made my day 🙂
I am so happy you enjoyed the recipe so much.
Alex xo
Shelly Byrne
Can this be processed in water bath to sterilize and increase shelf life?
Alexandra Cook
Hi Shelly,
I haven’t personally tried that – the lady who thought me this recipe believed the flavour was best for 6 months only, as it does mellow over time.
Kind regards, Alex
Debbe
I am spending quite a sum of money buying this at the store.
I can hardly wait to make it. How can we tell if it’s young ginger vs older ginger?
This will save me a lot of money♥️
Alexandra Cook
Hi Debbe,
I hope you’ll enjoy the recipe very much 🙂
Young ginger has a much thinner skin. (It’s very smooth and delicate) You’ll also notice that it has pink tips or rhizomes.
If you cannot source it – it is very seasonal – then older ginger is fine to use, but just read our tips in the recipe 🙂
Please reach out with any questions!
Alex xo
Lisa C Field
Love the flavor! I reduced the sugar amount in half because the sugar crystallized in the brine solution the first time I made it. It’s yummy!!
Alexandra Cook
Hello Lisa,
I am so happy you enjoyed this recipe 🙂
Regarding the sugar, I have not had this happen with a pickle before, but perhaps it wasn’t properly dissolved the first time?
Alex xo
Alice
I love this recipe! Thank you! I’ve used it in stir fry with garlic, onion, vegetables, shredded chicken, soy sauce, sherry, water, and cornstarch. I like trying it alone, too.
Alexandra Cook
Thank you so much for sharing, Alice!
The stir fry sounds like a wonderful idea! I’ll have to give that a try 🙂
Alex xo
Kat Williams
Hi there… thanks so much for a very simple recipe for PickledGinger
My second time making it…
Did a double batch .. it’s really delicious with everything
Alexandra Cook
Hi Kat,
Thrilled to hear this, thank you 🙂
Appreciate you taking the time to leave a comment. Alex xo
Shelli
I was wondering about using monk fruit in place of the sugar. It is sweeter so I would use less. But do you think it would not work for any reason? Thanks
Alexandra Cook
Hi Shelli!
I have not used monk fruit before – does it have a strong taste that could alter the finished product?
Otherwise, I don’t think there would be an issue 🙂 You may wish to make a small batch to begin with, just to ensure you’re happy with the taste.
Alex xo
Jerry Wayne Keller
I enjoyed this recipe, it was super easy,the timing of all the components,,
salting,soaking and adding pickling brine worked out well, proportions were just right ! my wife will be soooo happy!!
thanks!!
Alexandra Cook
Thanks so much, Jerry! Great to hear your feedback 🙂
Appreciate you taking the time to comment! Alex xo
Nanette Pengelley
How long would you recommend storing these for?
Alexandra Cook
Hi Nanette,
When prepared and stored correctly, the ginger will last in the fridge for 6 months.
Let me know if you give the recipe a try 🙂 Thanks, Alex
Cheryl
I love this recipe! Can I substitute maple syrup for the fine sugar?
Alexandra Cook
Hello Cheryl,
Thank you! I haven’t tried an alternative sweetener – maple syrup would alter the taste, but you could certainly give it a try and let us know how you get on?
Alex xo
Christine
Can you use pink Himalayan salt?
Alexandra Cook
Hi Christine,
It is generally not recommended in pickling. I personally haven’t tried it, but have read that the Himalayan salt can alter the flavour of the pickles and discolour them due to the minerals it contains. As such, I’d recommend sticking to the recipe as written, for the best result.
Alex xo
Gloria
What a great way to preserve ginger. Awesome to add to recipes. Much better than the ginger you get with takeout sushi.
Alexandra Cook
Thank you, Gloria!
I am so happy you enjoyed this recipe 🙂 Alex xo
Leslie
Great recipe for extra flavor!
Alexandra Cook
Thank you, Leslie! 🙂
Satine
Hi Leslie! Why wouldn’t you want to use a lid with a rubber insert? I only have weck canning jars. Thank you!
Alexandra Cook
Hi Satine,
You can absolutely use them, but we don’t recommend placing a lid with a rubber insert in the oven as it can damage it – just allow it to air dry instead 🙂
Let me know if you have any queries and I hope you’ll enjoy the recipe! Alex xo
Scott Dobry
Whats the pickling liquid mixture? It never said. At least I did not see it.
Alexandra Cook
Hello Scott,
You’ll find all the details for the pickling liquid in the recipe card.
It’s just a little bit above the comment section, so if you’re reading my reply, scroll up slightly.
All our posts have a “jump to recipe” button at the top of the page too that you can click to be taken directly.
Thanks! Alex 🙂
Geoff
I followed the recipe but the ginger didn’t turn pink
Alexandra Cook
Hi Geoff,
The level of pink will depend on your ginger – was it a lovely young, new ginger? Or older? The younger ginger is what helps achieve a soft pink colour.
Also, just as a note, this recipe won’t produce the shade of pink you see in commercial varieties – many are artificially coloured or enhanced using beetroot juice etc.
Hope you’ll enjoy the taste of it anyway 🙂 Thanks, Alex
Stan Kwiecian
frequent user, I add a few slices of fresh turmeric
Alexandra Cook
Hi Stan!
Thanks so much for taking time to leave a comment.
I’ve never tried with fresh turmeric before, but will add it to my next batch 🙂
Thanks, Alex
Tammy
Super delicious and sooo much better than store bought. Will make again and intend to always have this on hand! Thanks!
Alexandra Cook
So happy you enjoyed this, Tammy!
Thanks for taking the time to comment.
Alex xo
Sheila
How long will the ginger last in the refrigerator?
Alexandra Cook
Hi Sheila,
When prepared and stored correctly, the ginger will last in the fridge for 6 months.
Let me know if you give the recipe a try 🙂