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    You are in: Home / Recipes / Pickled Ginger (gari) Recipe
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    Pickled Ginger (gari)

    Average Rating:

     9 Total Reviews

    Showing 1-9 of 9

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    • on June 13, 2002

      This turned out to be easier than I thought and believe this is going to sit pretty with all my dinner meals as long as the bottle lasts. Too good as it compliments a typical Indian meal so well. :-))) Mini

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    • on June 12, 2002

      Great recipe - couldn't wait , so I sampled a piece every day but it does need at least a week to mature. No more bought expensive pickled gingerfor me - Thanks 1Steve

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    • on June 12, 2002

      You don't know how impressed I am with this recipe! It is just too easy to make and has a great extra-fresh taste you don't get with the store bought pickled ginger. I'm having sushi tonight, just as an excuse to eat this ginger!!

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    • on August 08, 2002

      I ran this through the cuisinart and used it as a salad dressing. It was awesome, inexpensive and really, really, easy.

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    • on June 26, 2010

      This didn't work as well for me as it did for the other reviewers. Perhaps my ginger was too old, but the flavor was still extremely sharp even after a week and a half.

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    • on March 28, 2010

      Dang, I honestly thought I had reviewed this before now. This is a gorgeous pickling vinegar. It produces a strong, delicious pickled ginger, though mine never did turn pink. One of my favorite dinners is to make a pot of brown rice and eat it with sliced avocado and my beloved pickled ginger. Also, as long as you don't get a bunch of junk or contaminants in your jar, you don't have to throw the vinegar away after you've eaten all the ginger. You just slice up a new ginger root, throw it in and let it pickle! Voila! A perpetual pickle operation. Just for fun, I thinly sliced up some radishes I bought today and put them in one of my vacant pickling jars. I'll let you know what happens after they've stewed for a couple of weeks. Thanks for a great, easy recipe.

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    • on November 09, 2008

      Note from a very similar recipe that I've used in the past: "This is even better with young ginger shoots, if you happen to find them. Cut them into individual shoots. Stand root-end-down in colander and pour boiling water over them. Then place in jar and pour on hot marinade. Pickles will be ready in about 3 hours. Reuse the marinade."

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    • on May 18, 2008

      This tasted great. Better than the store of course. I canned mine in pint jars. I used a water bath for 10 minutes and it worked beautifully. Thanks!

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    • on September 29, 2007

      I really enjoyed this recipe. It was very easy to make and the flavor is much more natural than store bought. The hardest part was waiting the week for it to pickle;)

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    Nutritional Facts for Pickled Ginger (gari)

    Serving Size: 1 (169 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 243.8
     
    Calories from Fat 0
    %
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 2325.4 mg
    96%
    Total Carbohydrate 62.9 g
    20%
    Dietary Fiber 0.0 g
    0%
    Sugars 62.9 g
    251%
    Protein 0.0 g
    0%

    The following items or measurements are not included:

    gingerroot

    Detailed Nutrition Values About Nutrition Info
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