Crisp, with just the right amount of heat and barely sweet, those paper-thin slices of ginger reset your palate between pieces of sushi. They’re a small joy all on their own. And homemade is in a league of its own: this pickled ginger recipe takes just 4 ingredients and 15 minutes of hands-on prep.
It has no added preservatives or food coloring, unlike many store-bought versions. Prefer something milder? I’ll share two foolproof ways to tone it down below.
Published on October 3, 2026
PREP TIME
15 min
COOK TIME
2 min
DIFFICULTY
Easy
STORAGE
2 weeks
Just 4 ingredients for pickled ginger
- Fresh ginger root, of course
- Unseasoned rice vinegar
- Sugar
- Salt
The vinegar, sugar, and salt make up the pickling liquid. In different proportions, these same ingredients also season sushi rice (in French).
But what’s that carrot doing in the photo above? Did it sneak into the wrong recipe? There’s a reason it’s there… you’ll find out in the section on milder pickled ginger below.
How to pickle ginger in 3 simple steps
Making pickled ginger is a lot like making quick pickled red onions: it’s very, very simple.
- Peel the ginger and slice it thinly. If you have a mandoline, now’s the time to use it. Otherwise, a sharp chef’s knife will do.
- Heat the vinegar, salt, and sugar until the salt and sugar dissolve.
- Pour the pickling liquid into a jar containing the sliced ginger.
And that’s it! Let it pickle in the fridge overnight so the flavors have time to develop.
How to peel ginger with a spoon
This is one of my favorite kitchen tricks. I mentioned it in my carrot ginger soup recipe (in French: a chance to practice!). Instead of reaching for a knife, scrape off the skin with the edge of a teaspoon. It removes a thin layer, without wasting much ginger, and it’s quick. A small revelation.
Why Is Pickled Ginger Served with Sushi?
Pickled ginger and sushi are a classic pair, for a good reason: it’s traditionally eaten between pieces of sushi rather than placed on top. Its tang and gentle heat cleanse your palate, so you can appreciate the flavor of the next piece.
From a French perspective, pickled ginger is the cornichon of sushi. Think of the little pickles we serve with pâté or raclette: something sharp and tangy that keeps every bite tasting fresh.
A little aside: in Japan, sushi is traditionally eaten with your fingers. While I was there, I learned that the style of sushi we now know as nigiri began as street food: a quick snack you grabbed on the go when hunger struck. Quite a different setting from a beautifully arranged restaurant platter!
Prefer Milder Pickled Ginger?
Add carrots for a milder option
Try adding… a carrot! Sliced as thinly as the ginger, it absorbs the flavors of the pickling liquid and some of the ginger’s warmth, without the same intense bite. It’s delicious, and I love that bright orange color.
The ginger itself keeps its bite, but you’ll have milder carrot slices to enjoy alongside it.
I like to use equal amounts of carrot and ginger. But I adjust depending on what’s in my fridge. Call it système D, the French art of making do with what you have. A little more ginger or a little more carrot both work well. Just keep the total weight at 7 ounces for the amount of pickling liquid in this recipe.
Use young ginger, or blanch regular ginger
When we lived in Singapore, I could choose between mature ginger, often labeled “old ginger,” and young ginger. I used young ginger there because its flavor is less concentrated, so it turns out much less sharp once pickled. Here in Houston, I haven’t found it yet, but I’m still looking!
But you don’t need to travel to Asia to make a milder version. Peel and thinly slice your usual fresh ginger root, the mature kind you’ll find in any US supermarket. Then blanch it in boiling water for 1 minute. Drain and repeat once or twice, using fresh water each time. One tip: save the blanching water. Add a slice of lemon and a little honey for a delicious ginger tea.
Pickled Ginger Recipe for Sushi
An easy pickled ginger recipe for sushi (gari): crisp, tangy, and lightly sweet, with just 4 ingredients and no dye or preservatives. Ready to eat the next day, with two ways to make it milder
10
servings15
minutes2
minutesPour garder la recette visible pendant que je cuisine
Ingrédients
7 goz fresh ginger root ,or ginger root and carrots combined
1 cup unseasoned rice vinegar
1/2 cup granulated sugar
1 teaspoon fine salt
Instructions
- Peel the ginger by scraping off the skin with the edge of a teaspoon. If using a carrot, peel it with a vegetable peeler. Slice both as thinly as possible with a mandoline, vegetable peeler, or sharp knife. If you can’t get thin ribbons like the ones pictured below, cut the slices into fine matchsticks.
- For milder ginger, first blanch the ginger slices in boiling water for 1 minute. Drain, and repeat once or twice, using fresh water each time. Then place the ginger and carrot, if using, in a clean, heat-safe jar, pressing them down gently if needed.
- Heat the rice vinegar, sugar, and salt in a small saucepan, stirring until the sugar and salt have completely dissolved.
- Pour the pickling liquid, still hot, over the ginger, making sure the slices are submerged and leaving a little room at the top. Close the jar with its lid.
- Let cool briefly, then refrigerate. Wait until the next day before serving.
Minute Papillote Tip
- Keep refrigerated and enjoy within 2 weeks.
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Troubleshooting Your Pickled Ginger
Why is my pickled ginger too spicy?
Regular mature ginger packs the most bite. For a milder result, blanch the slices two or three times, use young ginger if you can find it, or replace half of the ginger with carrot (see “Prefer Milder Pickled Ginger?” above). The ginger itself keeps some bite, but the carrot slices are much gentler.
Why isn’t my pickled ginger crisp?
Start with very fresh, firm ginger root. The fresher it is, the crisper it stays once pickled (see “What kind of ginger should I choose?” below).
Why isn’t my pickled ginger pink?
That’s completely normal. Regular mature ginger stays pale yellow once pickled (see the FAQ below for why store-bought ginger is pink).
Why doesn’t my pickled ginger have much flavor yet?
Give it time. The ginger needs a night in the refrigerator to pickle and develop its full flavor.
Frequently Asked Questions
How long does homemade pickled ginger last?
Keep it in the refrigerator, in a tightly closed jar, with the ginger submerged in the pickling liquid, and enjoy it within 2 weeks.
Where can I find rice vinegar?
Look in the Asian or international aisle of most grocery stores, or order it online. Choose unseasoned rice vinegar, since seasoned rice vinegar already contains sugar and salt.
Why is store-bought sushi ginger pink?
Some brands use added coloring. Young ginger can also turn pale pink naturally when pickled. Regular mature ginger stays pale yellow, and that’s completely normal.
What kind of ginger should I choose?
Look for firm ginger root with smooth, tight skin. Avoid pieces that feel soft or look shriveled. Fresher ginger gives you a crisper result.
Can I use pickled ginger with something other than sushi?
Absolutely! It’s delicious on a poke bowl.
What is gari, and why is it called that?
Gari is the name of the Japanese pickled ginger served with sushi, also called sushi ginger. The name is said to echo the crunching sound it makes when you bite into it.
To Serve with Sushi… or Enjoy Ginger Another Way
Recipes to round out your meal, make another jar of pickles, or enjoy ginger in a soup.
Sushi Rice
Step-by-step instructions for cooking and seasoning rice for homemade sushi. (In French: a chance to practice!)
Quick Pickled Red Onions
Crisp and tangy, these are delicious with tacos, burgers, and salads.
Carrot Ginger Soup
Sweet carrots and warming ginger come together in a soup to serve as a starter or a light dinner. (In French)
Tsukune (Japanese Chicken Meatballs)
Chicken meatballs coated in sauce, another Japanese dish to round out your meal. (In French: more practice!)
