Homemade Pickled Ginger

Homemade Pickled Ginger
Photo by Scott Phillips


  • ¾ cup granulated sugar
  • 2 cups unseasoned rice vinegar
  • 1 Tbs. table salt
  • 1 lb. fresh ginger

In a tall 8-quart pot fitted with a rack, sterilize a quart jar by boiling it in water for 10 minutes. Turn off the heat and leave the jar in the water until you’re ready to use it. Peel the ginger with a vegetable peeler or the edge of a spoon. Using a mandoline, slice the ginger as thinly as ...

View full recipe at Fine Cooking


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