Pickled Ginger Recipe
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.
Servings: 8 servings
- 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!
*Note: one hand of ginger is a chunk of fresh ginger root that is approximately the size of a small hand. This is the form is most commonly found in when purchasing ginger from the produce section of a produce store. It's okay if it is slightly larger or smaller than a "hand" - this recipe creates enough brine to compensate.
Also see: Coconut Sugar Substitutes.
You might also love: Honey Fermented Ginger.
Serving: 1serving | Calories: 38kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Sodium: 312mg | Potassium: 1mg | Fiber: 1g | Sugar: 7g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg