# Pickled Ginger

- Servings: 1 jar
- Category: Side
- Diet: vegetarian, vegan, gluten-free, dairy-free
- Language: en

## Ingredients

- ginger root, thinly sliced
- 1 tbsp sea salt
- 1 tsp kosher sea salt
- 1 cup rice vinegar
- 1/2 cup water
- 1 1/2 tbsp raw honey

## Instructions

1. Thinly slice the fresh ginger root.
2. Sprinkle sea salt over the ginger and mix gently to combine.
3. Let the ginger sit for 10 minutes.
4. Pour hot boiling water over the ginger to soak and rinse away the salt.
5. Soak the ginger in hot water.
6. Combine kosher sea salt, rice vinegar, and water in a pot and bring to a boil to make the brine.
7. Rinse the ginger with hot water and squeeze out as much liquid as possible.
8. Allow the brine to cool down to a lukewarm temperature.
9. Stir the raw honey into the cooled brine.
10. Place the ginger into a jar and pour the brine over it.

## Equipment

- bowl
- pot
- jar

## Tips

- If you cannot find fresh young ginger, it is okay to use mature ginger, although it will be more pungent and fibrous.
- The pickled ginger will be ready to consume in two days.
- Store in the refrigerator for up to six months.

## Source

- Original video: https://youtu.be/eOyRU1SQjOg?is=7YfeZ0vT-y40FPGG
- Creator: Sovanna’s cooking and recipe 🍽
- Recipe page: https://www.cliprecipe.com/recipe/d2cac582-5e9f-4eb4-a4a8-9bfbd513715d
- Extracted: 2026-08-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt