Pickled Ginger

  • Preparation 10 MIN
    Cooking 5 MIN
    Marinating 2 DAYS
  • Servings 1
  • Makes 2 cups (500 ml)
Leftover ginger? Here's how to use it.



  1. Place the ginger in a 2-cup (500 ml) Mason jar.
  2. In a pot, bring the remaining ingredients to a boil and let simmer until the sugar has dissolved. Pour over the ginger, close the lid and let cool. Place in the refrigerator to marinate for 48 hours.
  3. Perfect with sushi, or in smoothies or herbal teas. The pickled ginger will keep for 3 months in an airtight container in the refrigerator.


Turmeric adds both colour and flavour to the pickled ginger. For a more classic version, simply omit.

To help you with this recipe

Multifonctional Mandolin

This mandolin has three different size blades that allow for rapidly and safely julienning or thinly slicing vegetables like beets, for example.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.