I discovered a simple secret recently when I created homemade Pickled Ginger For Sushi. The balance of young ginger, rice vinegar, and a touch of sweetness transformed an everyday ingredient into something extraordinary. This vibrant pickled ginger brings a unique zing and brilliant color that sparks curiosity in every dish.

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I’ve been experimenting with ways to add a punch of flavor to my meals and this recipe for quick pickled ginger really impressed me. Using just five ingredients, it’s super straightforward.

I start with 1/4 pound of young ginger, peeled and sliced thin, mixed with 1 cup of rice vinegar, 1/3 cup of granulated sugar, 1/2 teaspoon salt and a few drops of red food coloring. Combined together, these ingredients do wonders in creating that classic pink look and zesty flavor that pairs perfectly with sushi and other dishes.

I’ve seen it featured in various fermented ginger pastes and even in some pickled vegetables recipes. There is something fascinating about how a few ingredients can transform fresh ginger into a tangy condiment that adds a bright twist to sushi or any meal you fancy.

If you’re into experimenting with flavors like a dessert chef, you should definitely give this a try.

Why I Like this Recipe

1. I like this recipe because it doesn’t take a lot of effort or fancy ingredients, which means I can whip it up quick when I’m craving something tangy and sweet.
2. I love the way the ginger turns out super crunchy yet zesty so it adds a burst of flavor to my sushi and salads.
3. I really appreciate that I can control the pink color by just adding a few drops of red food coloring, making it look as cool as it tastes.
4. I enjoy the flexibility of warming up the vinegar mixture if i want a faster dissolve of sugar and salt, or just keeping it simple at room temperature.

Ingredients

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Ingredient Quantities

1/4 pound young ginger, peeled and thinly sliced

1 cup rice vinegar

1/3 cup granulated sugar

1/2 teaspoon salt

A few drops of red food coloring (optional for that classic pink look)

How to Make this

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1. Start by peeling your 1/4 pound young ginger and slicing it very thinly. If you can, use a spoon to scrape off the skin because it’ll give you thinner slices.

2. In a bowl (or small saucepan if you prefer warm it up a little), mix 1 cup of rice vinegar, 1/3 cup granulated sugar, and 1/2 teaspoon salt.

3. Stir the mixture until the sugar and salt are mostly dissolved. You can heat it slightly over low heat to speed up the process if needed but it isnt necessary.

4. Once mixed well, take the bowl off the heat and let the liquid come to room temperature.

5. Place your thinly sliced ginger in a clean jar or container.

6. Pour the vinegar mixture over the ginger ensuring every piece is covered.

7. If you want that classic pink look, add just a few drops of red food coloring.

8. Give the jar a gentle stir to evenly distribute the color and flavors.

9. Seal the jar tightly and pop it in the fridge. Let the ginger pickle for at least 1 to 2 hours before using, but it really tastes better if you leave it overnight.

10. Use your quick pickled ginger when making sushi, mixing in salads or even as a refreshing side. Enjoy!

Equipment Needed

1. A sharp knife for slicing the ginger really thin
2. A spoon for scraping off the ginger skin
3. Measuring cups for the rice vinegar and granulated sugar
4. A measuring spoon for the salt
5. A mixing bowl or a small saucepan for combining the vinegar mixture
6. A stirring utensil (like another spoon or a whisk) to dissolve the sugar and salt
7. A clean jar or container with a tight lid for storing the pickled ginger

FAQ

Q: Why is it called "quick" pickled ginger?

A: Because the pickling process only takes a few hours to infuse all those flavors, so you don't have to wait days for it to be ready.

Q: Do I have to use young ginger?

A: It's best to use young ginger cause its milder and less fibery than the older ones. Older ginger might make the texture too tough.

Q: Can I skip the red food coloring?

A: Sure thing if you prefer natural color. The drops of red food coloring is just to get that classic pink look.

Q: How long does the pickled ginger keep in the fridge?

A: If its properly sealed, it can last for about 2 to 3 weeks in the fridge, so you can enjoy it over time.

Q: Can I adjust the sugar and salt amounts?

A: Yep, feel free to tweak them to your taste. Just make sure you balance both so you dont end up with it too sweet or too salty.

How To Make Quick Pickled Ginger Recipe Substitutions and Variations

If you cant find young ginger, try using regular ginger root but slice it as thin as you can.
If you dont have rice vinegar, white vinegar or apple cider vinegar works too in a 1:1 ratio.
If you’re out of granulated sugar, you can use an equal amount of honey or even agave syrup but keep in mind the flavor might be a bit different.
You can swap regular salt with kosher salt, just remember to adjust the amount since they measure differently.
For that iconic pink look without food coloring, a few drops of beet juice works pretty well as a substitute.

Pro Tips

1. If you have a mandoline or a steady hand, try slicing the ginger with a mandoline; it not only makes them super even, but the thin slices absorb the flavors much better, ya know?

2. Warming up the vinegar mixture a little can really help dissolve the sugar and salt completely—even though it isn’t mandatory, it makes the whole process quicker and the taste smoother.

3. Let the ginger pickle longer than the minimum time if you can. The flavors develop more the longer it sits in the fridge, and it really makes a difference when you’re using it in sushi or salads.

4. If you’re not a fan of artificial food coloring, experiment with natural alternatives like a tiny splash of beet juice. It gives you that classic pink look without the extra chemicals, and it’s a cool twist on the standard recipe.