Pickled Ginger

Pickled Ginger

Until I developed an allergy to an unknown substance, I never considered how many items are made in a factory that uses nuts. And if you are a label reader like I am, then you will know how many savoury products contain sugar. As a person intolerant to sucrose I have learnt to make a lot of condiments from scratch. This means I know exactly what goes in to what I am eating. Recently we were given a large yellow fin tuna and Dave and ate the trimmings sashimi style. I made fresh wasabi but I didn’t have any pickled ginger to go with it. The next day I took some of the fresh ginger I always have in my kitchen and made some. It is easy to make and stores well and I will make sure to always have a jar of this in my fridge from now on. I have found this condiment to be very versatile and have served it with many savoury dishes. It also goes perfectly well in desserts.

do you eat pickled ginger?

Pickled Ginger Ice Cream
Pickled Ginger Ice Cream
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Pickled Ginger

Recipe Category: Condiments
Makes enough for: 1 batch Pickled Ginger
All Rights Reserved: Adapted from Preserve page 104


  • 30 g fresh root ginger, peeled and sliced extremely thin
  • 5 g coarse salt
  • 75 mls rice vinegar
  • 30 g fructose
  • 1 dried chilli
  • 5 pink peppercorns


  • Layer the ginger into a bowl and cover with the salt
  • Place a plate over the bowl and leave to stand overnight
  • Rinse the salt off the ginger and place on kitchen paper to dry
  • Place the ginger into a small glass jar
  • Put the vinegar, fructose, chilli and peppercorns into a saucepan
  • Dissolve the sugar over a low heat
  • Remove the chilli and pour the vinegar over the ginger


Store for up to 6 months

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43 thoughts on “Pickled Ginger

  1. I cannot believe pickled ginger is in ice cream that is crazy cool 😀
    Love the idea of using it as a side!


  2. I have been making pickled ginger for my Mum since she has been on chemo. She loves it and has some every day. She has been very fortunate in that she has no side effects from the chemo, but she doesn’t let that stop her from eating the ginger! xx

  3. Very clever Tandy! I never would have thought of pickling my own ginger. I’ll have to give this a go.

    1. I have a mandolin, but if your knife skills are good you can use a very sharp knife – which is what I do most of the time 🙂

  4. Brilliant Tandy. I make sushi a lot for my boys now I should make my own pickled ginger. Pickled ginger icecream sounds amazing. I cant wait for that recipe.

  5. Ginger is one of those flavours I just can’t seem to get used to on its own, pickled or in a stir fry unless its in a tea or german sweet cookie! I think I’d stomach that icecream just fine though 🙂

  6. Simple and delicious Tandy. I have bought the prepared pickled ginger before now but didn’t enjoy the fake colour – pink-red. This sounds much more up my street. Thank you I’ll be giving this a try

  7. I love pickled ginger and I always make my own – my MIL taught me, years ago (they farm with ginger!)

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