Pickled ginger has many uses, add to vinaigrette style dressings, add to marinades and sauces.

It will give a flavorful ginger zing that can’t be matched by regular vinegars.

The Pickled Ginger Juice as well as the pickled ginger is used in the Sesame Ginger Vinaigrette.

I have used the pickled ginger as a condiment or as an ingredient in Asian style sauces.

Pickled Ginger (GF) (V)

5 from 1 vote

Print Recipe

Course: Condiment, Dressing, Ingredient

Cuisine: Asian, Chinese

Keyword: Ginger, Juice, Pickled, Rice Vinegar, Substitution

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 16 ounces

Author: Chef Tony Zentgraf

Use this in place of regular rice vinegar in recipes, it's great!

Pin Recipe Share on Facebook

Tried this recipe?Mention @culinaryseasons or tag #culinaryseasons!

Recipe Multiplier

.5x1x2x3x

• ▢ ½ lb Ginger peeled and sliced into ¼" coins across the fibers
• ▢ 1 cup Seasoned Rice Vinegar
• ▢ 2 tbsp Cider Vinegar
• ▢ ⅓ cup Granulated Sugar
• ▢ 1 tsp Kosher Salt

Instructions

• Peel and slice the ginger against the fibers into ¼" coins
• Combine all ingredients except the ginger.
• Place the ginger in a sealable container such as a quart jar with a lid
• Bring the remaining ingredients to a boil in a sauce pot.
• Pour the heated vinegar over the ginger in the container.
• Cool with the lid off in the refrigerator to avoid any condensation in the vinegar
• Once cooled cover and keep refrigerated for later use.