Southern Mom Loves: Make Easy Homemade Pickled Ginger for Your Chinese New Year Celebrations!

Make Easy Homemade Pickled Ginger for Your Chinese New Year Celebrations!

Monday, February 12, 2018

This post was sponsored by Ling Ling, all opinions expressed in my post are my own.

I'm a huge fan of Asian cuisine and with Chinese New Year coming up on February 16th this year, it's the perfect time to share my recipe for homemade pickled ginger. It's super-easy to make and pairs perfectly with all of your favorite Asian dishes. Dumplings are a lucky food on CNY, so I'm serving savory pork potstickers that go perfectly with this delicious sweet and spicy ginger.

If you've been reading for a while, you'll know that I love teaching my kids about different cultures and especially any yummy celebrations.

Some other fun Chinese New Year customs and superstitions:

  • Refrain from using foul language or bad words on NewYear's Day or they will follow you throughout the year.
Washing hair is not allowed because you will wash away your good luck for the year.
Greeting friends with oranges or tangerines during the New Year will ensure that your friendships remain intact.
No sweeping on New Year's Day as you'll sweep all your good luck out the door!
Step into new shoes on New Year's morning to start your year off on the right foot.
Distribute Red Envelopes (signifying Joy and Luck) filled with money to start the year with prosperity. 

Certain symbolic foods are always eaten on CNY and one of them is dumplings! I absolutely adore dumplings, especially steamed and fried pork-filled potstickers.

I'm also a huge fan of pickled ginger. Besides all of the health benefits of ginger, it is absolutely delicious! I find myself snacking on it right out of the jar and it's so easy to make, there's no reason to buy it.

You know I also love anything quick and easy. While I have my own recipe for pork potstickers, they're a bit of a hassle to make, but you can get delicious Potstickers ready to go right in your grocer's freezer section. 

Ling Ling Asian Entrées are authentically delicious. They traveled the continent to collect recipes from China, Japan, Korea, and Thailand, so can you experience the best of each region. They have so many choices, whether you prefer pork or chicken potstickers, or would rather have a noodle or fried rice dish instead.

Their potstickers are hugely popular and are filled with pork or chicken and tender vegetables and come with a signature dipping sauce for a complete dish in one bag. 

Their noodle dishes come in Yakisoba Noodles and Drunken Noodles (yum!) and their fried rice selection is the best! Fancy having Yakitori Chicken or Yakiniku Beef Fried Rice tonight? Thai-Style Chicken, Chinese-Style Vegetable, or Bibimbap Beef? You don't have to hit up your favorite restaurant; You can have them at home anytime! Check out all of their delish dishes here.

Then make some easy pickled ginger. You don't need any fancy canning equipment, just a clean jar, and it stays good in the fridge for a few months.

If you can find young ginger, go for it and you'll have that pretty pink-tinged jar of ginger that you may be more used to seeing, but you can also pickle the mature ginger that's more readily available in your grocery store.

Homemade Pickled Ginger


  • 16 oz. (1 lb.) ginger root
  • 1 cup rice vinegar
  • 1/3 c. granulated sugar (can substitute Stevia or another sweetener)
  • 1 tsp. coarse kosher salt or sea salt

  • Mandolin Slicer with a ‘thin’ setting
  • a clean jar with a tight-fitting lid


1. Peel all of the ginger using the side of a spoon.

2. Use a mandolin slicer with a 'thin' setting to shave your ginger as thin as possible. If you don't have a mandolin slicer, you can use a sharp knife.

3. Fill a medium-sized pot halfway with water and bring it to a hard boil. Blanch your ginger slices for about a minute in the boiling water to help soften them. You can keep them in longer for more tender ginger slices.
4. Strain the ginger slices into a colander and pack them into your clean jar.

5. Add the vinegar, sugar, and salt to the empty pot and bring to a boil, stirring to help everything dissolve. 

6. Once boiling, remove it from heat and pour over the ginger.

7. Use a knife to run along the sides of the jar to help release any air bubbles and finish filling the jar to around 1/8" from the top. Make sure the edge of the jar is clean and dry and screw the lid on tightly.

8. Allow the jar to sit on the counter and cool to room temperature before placing it in the fridge and then let it marinate for 48 hours before using. It can be kept in the fridge for up to two months!

If you enjoy pickled ginger as much as I do, you'll love being able to make your own to enjoy at any time.

Happy Chinese New Year! If you want to know more about CNY, check out this post to learn about the essentials and this post for some fun printable Red Envelopes!


Are you a fan of Asian cuisine? Will you be pickling your own ginger? I love to read your comments!

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