Pickeled Ginger


  • Cut the ginger into chunks and place them into a bowl. 
  • Sprinkle with sea salt, stir to coat and let stand for about 30 minutes. 
  • Transfer the ginger to a clean jar.
  • In a saucepan, stir together the vinegar and honey until incorporated. 
  • Bring the liquid to a simmer.  
  • Pour liquid over ginger chunks.
  • Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week. 
  • Cut pieces of ginger into paper thin slices for serving.


  • 8 ounces fresh young ginger root, peeled
  • 1 1/2 teaspoons sea salt
  • 1 cup white wine vinegar
  • 1/3 cup honey


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