Pickled, Candied & Crystallized: Ginger Preserves for Sweet & Savory Use
Three delightful ways to preserve ginger—pickled, candied, and crystallized—perfect for both sweet and savory dishes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 3 small jars 1x
- Category: Preserves
- Method: Stovetop
- Cuisine: Global
Ingredients
Scale
- 500g fresh ginger root
- 2 cups sugar (for candied & crystallized)
- 1 cup white vinegar (for pickled)
- 1 cup water
- Pinch of salt
Instructions
- Peel and slice the ginger thinly.
- For pickled ginger: Boil slices in water for 5 minutes. Drain and pack into a jar with white vinegar and a pinch of salt. Let sit for at least 24 hours.
- For candied ginger: Simmer slices in equal parts sugar and water until translucent. Drain and reserve syrup for other uses.
- For crystallized ginger: After candying, roll drained slices in granulated sugar and let dry on a rack.
- Store each type in airtight containers. Refrigerate pickled ginger; candied and crystallized can be kept at room temperature.
Notes
Use young ginger for best texture. Syrup from candying makes a delicious addition to cocktails or tea.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 70
- Sugar: 12g
- Sodium: 20mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg
Keywords: ginger, pickled ginger, candied ginger, crystallized ginger, preserves