Japanese Pickled Ginger-canning recipe

READY IN: 12hrs 15mins
Recipe by Diana Adcock

This is a great condiment for sushi or sashimi.

Top Review by Bergy

I cut this recipe way back to just have a bit of pickled ginger on hand for my sushi cravings - no problem- Great flavor. The only thing I would do differently is shave the ginger very fine about 1/16"instead of the 1/8". I had some today for lunch with "bought" Sushi Thanbks Dibs it was fun making my own

Ingredients Nutrition


  1. Soak ginger slivers in ice water, covered for 12 hours.
  2. Drain.
  3. In a small stainless or enamel saucepan combine vinegar, honey and miso.
  4. Bring to a boil.
  5. Pack drained ginger into 2 half pint jars.
  6. Pour hot liquid over ginger, leaving 1/2 inch head space.
  7. Seal and process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
  8. See altitude chart for higher altitudes.

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