Easy, sweet pickled ginger made with coconut sugar for a fun and healthy twist! This sliced quick pickled ginger is a great accompaniment for a large variety of dishes. It's a sweet and spicy condiment that adds both warmth and flavor.
Ginger is one of those ingredients that we see time and time again in Asian cuisine. However, sweet pickled ginger is something that is off the scale in flavor. There are many ways that you might want to try and implement this sweet quick pickled ginger into your diet, and one of the most common ways to eat it is with sushi. This is because the sweet pickled ginger acts as a cleanser for the palette, helping to not only enjoy the flavors but also get a more intense experience with your food.
However, there are so many other ways you might want to enjoy this sweet quick pickled ginger recipe. Not just as a palate cleanser with sushi, but you could add this to lemonade, whisk as part of salad dressings, cocktails, marinated dishes, stir-fries, top off most main savory dishes, or even as an accompaniment for your side dishes. It is so quick and easy to make and nice to have a stash of it home to use as and when you like. So here is everything you need to know to recreate the quick sweet pickled ginger!
Why You’ll Love This Recipe
- Super quick and simple to make.
- A wonderful refined sugar-free option.
- A great balance of sweet, spicy and acidic flavors.
- It’s all in the prep!
Ingredient Notes and Substitutions
Ginger: The main star of the show. Ginger has sharp and spicy flavor notes, but add in some acidity and sweetness, and a whole new world opens up!
Water and Vinegar: This forms the brine that does all the pickling magic.
Coconut sugar and Salt: To give that balance of sweet and savory. Coconut sugar is a wonderful refined sugar-free option, full of minerals and nutrients and is gentle on blood sugar levels in the body.
How to Make Sweet Quick Pickled Ginger
- Grab yourself a container that you want to store the sweet quick pickled ginger in. This should be something that is air-tight when closed. A mason jar works really well.
- Add the peeled and sliced ginger to the jar, then set aside.
- Bring the brine ingredients to a boil, then pour over the ginger in the jar.
- Let the jar cool to room temperature before storing and enjoying!
Yes, it is! This is a completely vegan option that could work well with all sorts of vegan dishes.
In order to make this sweet pickled ginger, you will need some form of sweetness. But, you can omit the coconut sugar, if you prefer, and use any other granulated sugar of your choosing.
Pickled ginger will last for 6 months stored in the fridge in an airtight container.
- Have all the ingredients ready to go.
- While you could eat this after about thirty minutes of chilling, the longer you leave it the better it will taste. I recommend letting it chill for at least 24 hours before the first bite!
- Store in an air-tight container for maximum freshness and longer shelf life and use clean utensils to remove and serve.
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Pickled Ginger Recipe
- 1 hand fresh ginger root* peeled and thinly sliced
- 1 cup vinegar white or apple cider
- ½ cup water
- ½ cup coconut sugar
- 1 teaspoon salt
- Peel and thinly slice the ginger root. Pack into a mason jar (quart-size works well). Set aside.
- In a medium saucepan, combine the vinegar, water, coconut sugar and salt. Bring to a boil, then turn off the heat.
- Pour the brine into the jar to cover the sliced ginger.
- Let the jar sit, uncovered, until cooled to room temperature. Place the lid on, then keep stored in the fridge for at least 24 hours before using.
- Store in the fridge for up to 6 months. Enjoy!
I made a batch of pickled red cabbage last week but I haven't tried it with white cabbage yet, so I'll try your recipe next time.