Pickled Ginger

Ginger is the underground stem of the ‘zingiber officinale’ plant and has not only been used since ages to add zing to food, but has also been used in traditional Indian and Arabic medicine. Ginger is high in medicinal properties and has been used to treat abdomen problems, diarrhoea, nausea, arthritis, flu, colic and heart diseases among many other conditions. In addition to its medicinal properties, ginger is also a popular cooking spice. Pickled ginger is well liked and is savoured by people across different regions of the world. Though commercially made ginger pickle is readily available in the markets, pickled ginger can be made at home very easily as well. By making ginger pickle at home, you not only avoid artificial colours and chemicals, but you also get to save on a few bucks. Surf through the sections below for a few ginger pickle recipes and learn the different ways in which you can prepare a healthy and tangy ginger pickle to enjoy with every meal.

Pickled Ginger Recipes

Pickled Ginger Recipe 1

• 3 cups Rice Vinegar
• 2 lb fresh young Ginger
• 2 tbsp Salt
• 2 cups Sugar

• Wash the young ginger root properly and rub off the skin completely. Slice it thinly and salt the slices.
• Leave the sliced and salted ginger aside in a bowl for an hour. After an hour dry the slices on a paper towel and put them in sterilized container or a jar.
• Take a pan and mix together rice vinegar and sugar and bring the mixture to a boil. Pour this hot mixture of rice vinegar and sugar over the ginger slices and then let it cool.
• Once cooled, the ginger slices will change colour to light pink. Cover the jar and store the pickle in the refrigerator.

Pickled Ginger Recipe 2

• 5-7 tbsp Sugar
• 2 large Ginger Roots
• 1 cup Rice Vinegar
• 1 tsp Salt

• Pell the ginger roots and cut them into medium pieces and salt the pieces. Leave the pieces in a bowl for 30 minutes and then put them into a jar.
• Mix rice vinegar and sugar in a separate pan and bring it to a boil. Now add the sliced ginger into the mixture.
• Allow the mixture to cool. Once cooled, put the ginger mixture into a jar with a lid and place the jar in the refrigerator. You can slice this pickled ginger thinly while serving. This pickled ginger will last almost for a month.

Pickled Ginger Recipe 3

• 3 tsp Coarse Salt
• 1 ½ tbsp Rice Wine Vinegar
• Toasted Sesame seeds for garnishing
• 500g fresh young Ginger
• ½ cup Caster Sugar 

• Peel off the skin of the ginger and cut them into thin slices. Put the sliced pieces into boiling water and blanch them for 20 seconds. Remove immediately and drain well.
• Transfer the ginger to a shallow bowl and sprinkle salt on it. Let it stand for 10 minutes before you drain out any excess juice.
• Place the ginger slices in a jar. In a separate saucepan combine together the vinegar and sugar and bring it to a boil.
• Pour the hot vinegar and sugar mixture over the ginger slices, seal the jar and refrigerate.
• This pickle can be stored for a month. You can serve the pickle with sesame seeds. 

Pickled Ginger Recipe 4

• 1 cup Rice Vinegar
• ½ lb fresh Ginger Root
• 2 tsp Salt
• 3 tbsp Sugar
• ¼ cup Water

• Wipe the ginger with a clean cloth and peel off the skin. Sprinkle salt over it and let it stand covered for a day.
• Combine the other ingredients in a glass pickling jar. Mix well until the sugar dissolves, add ginger and cover for a week.
• Slice the pickled ginger thinly before you serve it. This pickled ginger will remain well-preserved in the refrigerator for at least 4 months.