Pickled Ginger


  • A large Fresh Ginger Root
  • Honey
  • Rice Vinegar
  • 2 Tbsp. Salt
  • Optional Beet Juice (Don’t worry, it’s just for color!)
  • 1 Medium-Sized Jelly Jar (See Picture)


  1. Peel Your Ginger, then slice it into very thin strips. I used the peeler.
  2. Ratio for Honey to Rice Vinegar 1:3 - Combine enough honey and rice vinegar to cover the top of the sliced ginger in your jar.
  3. Sprinkle the salt into the rice vinegar mixture, place ginger in the jar then pour in pickling juice.
  4. At this point, put in your optional beet juice to make the ginger a pink color.
  5. Cover, and let set for 3 hours up until an entire year!
  6. Take out, and enjoy with whatever you want. I recommend sushi.

From the Teen-Recipes.com Kitchen

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