Sweet Sour Pickled Young Ginger

Featured in the Honolulu Star-Bulletin on January 3, 2010.



Sweet Sour Pickled Young Ginger

  • 1 pound very fresh and young ginger with reddish tinted shoots and skin
  • 2 quarts water
  • 1 cup vinegar
  • 1 cup sugar
  • 1 tablespoon Hawaiian salt


  1. Wash ginger and scrape off skin with a paring knife.
  2. Slice ginger crosswise in paper thin slices; place in a large glass bowl (a mandolin works best to get uniformly thick slices; a food processor tends not to produce evenly thick slices).
  3. Bring 1 quart of water to a boil and pour over ginger; let stand for 5 minutes.
  4. Drain, rinse, and squeeze out water.
  5. Repeat process once more.
  6. Pack ginger into a quart jar.
  7. In a saucepot, add vinegar, sugar, and salt.
  8. Bring to a boil, stirring to dissolve salt and sugar; cool.
  9. Pour over ginger; cover and refrigerate a few days before serving.

Makes about 1 quart.


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.