Homemade pickled ginger from Love & Olive Oil by Lindsay Landis and Taylor Hackbarth

  • rice vinegar
  • baby ginger

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Notes about this recipe

  • eliza on July 24, 2025

    We love pickled ginger, so I often make this quick pickle. Using about 225 g mild ginger cut thin on the mandoline, about 1 cup vinegar to about 1/4 cup sugar and 1 tsp salt, this is an easy one that only takes a few minutes to prepare. I skip the blanching step and heat my liquids to simmer point then add to the ginger. Once cooled it goes in the fridge. We find it takes a few days to tone down, less if it’s homegrown or really young ginger. Really yummy on sushi and I often put it on plain rice with a little lime juice.

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