11 step-by-step recipes for pickled ginger at home, with and without vinegar

For lovers of this spicy spice who don't want to buy the root vegetable pre-prepared at the supermarket, there are many recipes for pickling ginger at home. The final product will be just as tasty as the store-bought variety, but much healthier due to the absence of chemical additives.

Secrets of pickling ginger

Before you begin the marinating process, you should prepare the product properly:

• remove the shell and cut thinly along the length of the fibers;
• To get rid of excess bitterness, sprinkle the ginger with salt and pour hot saline solution over it;
• make a marinade, for which you will need to add the necessary ingredients to water and place the preparation on the stove to heat up;
• Ginger slices are poured with the hot prepared mixture and infused without any additional heating;
• After the workpiece has cooled, it must be tightly closed and placed in the refrigerator.

How to choose the right ginger

For pickling, choose the freshest, youngest ginger. It has a light color and a smooth, slightly shimmering surface. When broken, it immediately releases a rather pleasant aroma.

To peel the ginger, you can use a spoon or a knife with a serrated blade; simply scrape off the outer skin. To remove any chemical additives, it's recommended to soak the peeled roots in water for 60 minutes.

For finely slicing the root vegetable, you can use a vegetable peeler, a sharp knife, or a V-shaped grater. Slice along the length of the fibers, cutting the ginger into either long strips or discs.

How to pickle ginger at home: recipes

Pickling ginger at home doesn't require much time or effort. There are many different methods for preparing it, so every ginger lover can find the perfect one.

A simple step-by-step method with beets and vinegar

This simple and easy cooking method will give the product a pink color.

For this you should prepare:

• 100 grams of fresh ginger;
• 4 tablespoons of sugar;
• 1 teaspoon of regular salt without additives;
• 3 tablespoons of water;
• 100 milliliters of vinegar 9%;
• 1-2 slices of fresh beetroot.

Prepare a solution of vinegar and dry ingredients and heat it on the stovetop until it begins to boil, then immediately remove from heat. Pour the hot solution into a container with ginger and beetroot discs already placed in it. Cover the container and set it aside until it cools completely, then refrigerate for 3 days.

Quick recipe with double filling

The recipe requires the following ingredients:

• 100 grams of root vegetable;
• 500 milliliters of water plus 80 milliliters for the marinade;
• 2 teaspoons of salt;
• 250 milliliters of rice vinegar;
• 4 tablespoons of salt.

Dissolve salt in 500 milliliters of hot water. Pour this solution over the prepared root vegetable and set aside to cool. Meanwhile, prepare the marinade. Combine the vinegar, remaining water, and sugar in a small saucepan. Heat the solution on the stovetop until the sugar completely dissolves. Do not bring the mixture to a boil.

The main ingredient should be thrown into a colander, then transferred to a saucepan with the marinade, covered with a lid and left to infuse for at least 8 hours.

With radish or turnip

This preparation method allows for the combination of ginger with any colorful vegetable rich in essential oils. Radishes, carrots, pink radish colors. For the recipe you will need:

• 60-80 grams of prepared peeled ginger root;
• 2-3 pinches of rock salt;
• 1-2 pieces of radish or 2 radish discs.

For filling:

• 100 milliliters of rice vinegar;
• 1.5 tablespoons of rock salt and sugar;
• 200 milliliters of water.

The main ingredient, along with the accompanying vegetable, should be thinly sliced, salted, and set aside for half an hour. Combine all the marinade ingredients in a saucepan and heat on the stovetop until the dry ingredients are completely dissolved. Do not boil! Next, pour the marinade over the root vegetables, cover, and store in a cool place. Once completely cooled, refrigerate for 48 hours.

Sprinkled with salt

This method of preparing root vegetables will require:

• 350 grams of peeled ginger root;
• 1.2 liters of boiling water;
• 1 teaspoon of salt.

For filling:

• 240 milliliters of water;
• 50 milliliters of red wine;
• 120 milliliters of rice vinegar;
• 80 grams of sugar;
• 2-3 beet slices if possible.

First, rub the peeled but uncut roots with salt, wrap them tightly in a plastic bag, and refrigerate for at least three hours, or overnight if possible. Rinse the roots under running tap water, slice thinly, and soak in a solution of boiling water and salt for fifteen minutes.

The next step is to prepare the marinade. Combine all ingredients in a saucepan and heat on the stovetop, stirring constantly, until the dry ingredients are completely dissolved. Drain the marinade in a sieve and then distribute it among the prepared containers. Fill the containers with the marinade, seal with lids, and set aside to cool. Then, refrigerate the prepared containers for 24 hours.

In lemon juice

The recipe requires:

• 100 grams of root vegetable;
• 90 milliliters of vinegar 9%;
• 0.5 teaspoon salt;
• 1 teaspoon cane sugar;
• 0.5 lemon;
• 2 beetroot discs.

The main ingredient needs to be prepared and cut into thin slices. Place the beets and ginger slices in a container. To prepare the marinade, squeeze the lemon juice and mix it with the remaining ingredients until the dry ingredients are completely dissolved. Pour the prepared marinade over the root vegetables, seal the product, and refrigerate for 48 hours.

In apple cider vinegar

For 60 grams of the main ingredient you will need:

• 1 tablespoon apple cider vinegar;
• 1 teaspoon of salt;
• 1 glass of boiling water;
• 0.5 teaspoon of sugar.

The peeled and chopped essential ingredient is poured into boiling water and set aside to cool completely. Now, pour out some of the liquid so that the remaining liquid completely covers the product. Next, add the dry ingredients. Stir until completely dissolved, and then add the vinegar. Transfer the product to a container, seal, and refrigerate. After 8 hours, the product is ready.

Beetroot

For 200 grams of the main component you will need:

• 1 tablespoon balsamic vinegar 9%;
• 1 beetroot slice;
• 1 tablespoon of sugar;
• 1 teaspoon of salt;
• 2 glasses of water.

First, prepare the beetroot slices. Bring a solution of 1 cup water and salt to a boil in a saucepan. Once boiling, pour it over the beetroot, then drain after 5 minutes. Dissolve sugar in the remaining water and bring the mixture back to a boil. Place the beetroot slices in a container and pour in the sugar water and vinegar. Place the beetroot slices on top, seal with a lid, and set aside to cool. After 12 hours, you can enjoy.

Wine

The addition of red wine in the recipe will help achieve a pink color in the ginger slices. For 300 grams of this key ingredient, you'll need:

• ½ cup vinegar 9%;
• 3 tablespoons of semi-sweet red wine;
• 1.1 liters of water;
• 2 tablespoons of sugar;
• 1 tablespoon of salt.

Boil a liter of water and pour it over the pre-cut ginger. Add salt and simmer for 5 minutes on the lowest heat setting, then drain in a sieve and let cool. Bring the remaining water to a boil, then add sugar, vinegar, and wine. Place the ginger slices in the prepared container, pour the marinade over them, seal with a lid, and store in a dark place for three days.

When using fortified, sweet wine, dilute it with water or use 1 spoon less for cooking.

Vodka

This recipe allows you to achieve a juicy and crispy texture for the root vegetable. The alcohol flavor won't be noticeable, as all the alcohol evaporates during boiling. To give the product a pink color, you can add beetroot juice to the container.

For 200 grams of the most important component you will need:

• 10 milliliters of vodka;
• 15 milliliters of water;
• 45 grams of sugar;
• 3 grams of salt;
• 50 milliliters of vinegar 9%;
• bubbling water.

Place the root slices in a saucepan, pour in vodka and vinegar, and add the dry ingredients. Bring the mixture to a boil. Rinse the storage container with boiling water, then place the mixture in it, pour in the marinade, and seal. It's ready to eat after 5 hours.

Without sterilization

For 0.5 kilograms of the main component you need to prepare:

• 200 milliliters of apple cider vinegar 9%;
• 200 milliliters of water;
• 1/2 cup raisins;
• 1/2 cup grated beets;
• 1 teaspoon coriander seeds.

Soak the raisins in hot water for 2-3 hours. After the allotted time, dry them and place them in a blender. Add the beets and water. Blend the mixture and separate the juice from the pulp. Add the coriander to the juice and add the vinegar. Pour the mixture over the prepared beets and refrigerate for 4 days.

No salt or sugar

For those who avoid salt and sugar, we offer a pickling option for root vegetables without these dry ingredients. The recipe is a bit more complex than the previous methods, but the results are very pleasing.

For 300 grams of the main ingredient you will need:

• ¼ cup raisins;
• beet slice;
• ½ cup of boiling water and apple cider vinegar;
• ½ teaspoon dried coriander.

Soak the dried fruit in boiling water for 3 hours. Place the prepared ginger slices in a glass container. Add the beets to the container with the raisins and water and blend. Pour vinegar into the resulting paste and add the coriander. Pour the mixture over the ginger, stir, and seal with a lid. Let the mixture steep in the refrigerator for four days.

How to store and what to use with

Most pickled ginger root recipes call for storing the mixture in the refrigerator in a sealed glass container. The shelf life should not exceed six months.

This root vegetable, with its tangy flavor, is a great addition not only to rolls but also to meat and fish dishes. Many cooks use it in borscht, as an ingredient in salads, sandwiches, and as a filling for pies. However, it's best not to overindulge – the daily intake shouldn't exceed 50-70 grams.