Pickled Ginger.

I love pickled ginger – I like to eat strips of it when we go out for sushi. There are small bottles of it for sale in the grocery store near me but, as I discovered, the ingredients include food colouring (to make it pink) and aspartame.

Yes, aspartame.

I searched for a recipe, adapted it slightly, and here’s the result:

3 pints of pickled ginger.

3 pints of pickled ginger.

Here’s the recipe:

Pickled Ginger.

Makes approximately 3 pints.

2 pounds of fresh ginger
4 cups of white vinegar
1 1/2 cups of white sugar
2 tablespoons of kosher/pickling salt (for brine)
2-3 tablespoons of kosher/pickling salt


  1. Peel the ginger. Using a mandolin, slice the ginger as thinly as possible (no thicker than 1/16 inch).
  2. Place ginger in a large bowl and add 2-3 tablespoons of salt. Use your hands to ‘stir’ the ginger to try to get as much coverage with the salt as possible. Let sit for one hour.
  3. After one hour, drain and rinse the salt off the ginger.
  4. Prepare waterbath canner, jars, and lids. Keep everything warm.
  5. In a 2-quart saucepan over medium heat, combine the vinegar, sugar, and 2 tablespoons of salt. Stir until the sugar and salt dissolve, then increase the heat to medium high and bring to a boil.
  6. When the liquid boils, add the ginger. Stir gently to soften it (about 30 seconds).
  7. Drain the ginger in a large colander over a bowl and reserve the vinegar mixture.
  8. Using tongs or a ladle, place the ginger strips into hot jars – fill to approximately 1/2″ head space. Press down gently, but don’t pack the ginger in the jars.
  9. Pour in the vinegar mixture into the jar and fill to 1/2″ head space. Remove air bubbles, and add liquid if necessary.
  10. Wipe rim and place lid and ring on the jar.
  11. Process in a water bath for 15 minutes at a full boil.
  12. Remove lid from canner, wait 5 minutes, then remove jars to cool.
  13. If any jars don’t seal, place them in the fridge and use first.


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