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Quick Pickled Ginger
Quick Pickled Ginger

Toss into rice bowls, fresh sushi rolls or a salad for a burst of flavor!

I like to make this recipe in two half pints, so that I have the option for a fast host gift or potluck contribution.


  • 1 Pound Fresh Ginger
  • 1 Shallot
  • 1/2 Cup Rice Vinegar
  • 1/4 Cup White Vinegar
  • 1 1/2 Cup Water
  • 2 Tablespoons Honey
  • 1 Tablespoon Canning and Pickling Salt
  • 2 Spring Chive Blossoms (Optional)
  • 2 Half Pint Mason Jars

Peel and cut ginger into thin ribbons or slices. Peel and thinly slice shallot. Place a whole chive blossom into the bottom of each jar. Pack sliced ginger and shallot slices into the jar, alternating between them. Set Aside.

In a thick bottomed sauce pan, combine rice vinegar, white vinegar, water, honey and salt. Heat over over medium high heat for about 5 minutes, stirring occasionally. Remove from heat once honey and salt has completely dissolved.

Pour enough brine into jars that everything is submerged. Cover, and leave on the counter overnight. Refrigerate for 1-2 months.

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Quick Pickled Ginger
Use in rice bowls, homemade sushi or toss onto a salad for a burst of flavor!
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