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5 from 1 vote

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.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Condiments
Cuisine: Asian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 38kcal
Author: Kristen Wood


  • Coconut Sugar
  • White Vinegar
  • Salt


  • 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