How to Pickle Ginger

Made with Sarson’s Malt Pickling Vinegar

Malt Pickling Vinegar


  • 2 large ginger roots
  • 200ml malt vinegar
  • 70g granulated sugar


Use a vegetable peeler to remove the skin from the ginger then draw it down the whole length of the root to make long thin ribbons.

In a saucepan gently heat the vinegar and sugar until the sugar has dissolved.

Pack the ginger into a 300ml sterilised jar and pour in the vinegar until covered then put on the lid and refrigerate.

Leave for a few days before eating then store in the fridge.