Ginger is a culinary chameleon. Whether you’re sweetening a cookie or spicing up a stir-fry, few ingredients match its versatility. In this guide, you’ll discover how to make three iconic ginger preserves—pickled, candied, and crystallized—each bringing unique character to both sweet and savory dishes. From sushi accompaniments to baking staples, these forms of ginger are more than pantry extras—they’re flavor heroes.
Looking for more gourmet pantry staples? Visit our Fermented Garlic Honey recipe for another sweet-savory fusion.
Table of Contents
What Makes Ginger Preserves Unique?
Ginger root contains gingerol, a powerful compound with both medicinal and flavor-enhancing qualities. When preserved in different forms, it transforms dramatically:
- Pickled ginger offers sharp, tangy contrast in savory dishes.
- Candied ginger provides chewiness and warm heat for baking.
- Crystallized ginger adds texture and sweetness to snacks and toppings.
These preserves aren’t interchangeable—but they’re all equally valuable in a cook’s toolkit.
PICKLED GINGER
What Is Pickled Ginger?
Pickled ginger, also known as gari, is thinly sliced young ginger marinated in vinegar, sugar, and salt. It’s traditionally served with sushi, but it has many more uses.
How to Make Pickled Ginger (Recipe)
Prep Time: 15 mins
Cook Time: 5 mins
Rest Time: 24 hours
Yields: 1.5 cups
Ingredients:
- 1 cup young ginger (peeled and thinly sliced)
- 1 teaspoon salt
- 3/4 cup rice vinegar
- 1/4 cup sugar
Instructions:
- Peel and slice: Use a spoon to peel ginger. Slice very thinly (mandoline preferred).
- Salt: Sprinkle with salt and let sit for 30 minutes.
- Rinse and drain: Rinse under cold water and pat dry.
- Prepare brine: In a saucepan, combine vinegar and sugar. Bring to a light simmer.
- Jar and rest: Place ginger slices in a sterilized jar. Pour hot brine over. Let cool, then refrigerate at least 24 hours.
Tips:
- Use young ginger—it’s tender and pink-tinged.
- Add a piece of beet for natural color enhancement.
🡒 For techniques like brine balancing, read Our Quick Pickle Guide.
CANDIED GINGER
What Is Candied Ginger?
Candied ginger is ginger root cooked in sugar syrup and dried. It’s chewy, spicy-sweet, and ideal for cookies, muffins, or even cocktails.
How to Make Candied Ginger (Recipe)
Prep Time: 10 mins
Cook Time: 45 mins
Dry Time: 2 hours
Yields: 2 cups
Ingredients:
- 1 cup fresh ginger root (peeled and sliced into coins)
- 2 cups water
- 2 cups granulated sugar (plus extra for coating)
Instructions:
- Boil ginger: Place sliced ginger in water and boil for 30 minutes. Drain.
- Simmer in syrup: Combine equal parts sugar and water in the same pot. Return ginger and simmer until translucent (15–20 minutes).
- Dry: Use a slotted spoon to transfer ginger to a drying rack.
- Coat: Toss with additional sugar once no longer wet.
- Store: Keep in airtight container.
Tips:
- Save the leftover syrup—it’s excellent in tea or cocktails.
- Slice uniformly for even cooking.
🡒 Also try our Ginger Molasses Cookies using candied bits.
CRYSTALLIZED GINGER
What Is Crystallized Ginger?
Crystallized ginger is often confused with candied, but there’s a key difference: it’s fully coated in sugar after drying. It’s firmer, sweeter, and more suited for snack-style use.
How to Make Crystallized Ginger (Recipe)
Prep Time: 10 mins
Cook Time: 45 mins
Dry Time: 24 hours
Yields: 1.5 cups
Ingredients:
- 1 cup ginger (cut into cubes or sticks)
- 2 cups sugar
- 1.5 cups water
Instructions:
- Cook ginger: Simmer ginger in water until soft.
- Add sugar: Stir in sugar and cook until thick and glossy.
- Dry thoroughly: Spread on a cooling rack or parchment. Dry at room temp for 24 hours.
- Dust: Coat with additional sugar.
- Store: Use wax paper between layers to prevent sticking.
Tips:
- Best stored in cool, dry conditions.
- Excellent addition to trail mixes.
🡒 Need more storage ideas? Read our Preserving Pantry Staples article.
Storage Tips and Shelf Life
| Type | Storage | Shelf Life |
|---|---|---|
| Pickled Ginger | Fridge (airtight) | 2–3 months |
| Candied Ginger | Pantry (airtight) | Up to 6 months |
| Crystallized Ginger | Pantry (dry, cool) | 6–12 months |
- Freezing is possible for all types but may change texture.
- Always use clean utensils to avoid contamination.
Culinary Uses for Ginger Preserves
Pickled Ginger
- Sushi and sashimi
- Stir-fried noodles
- Tuna poke bowls
Candied Ginger
- Muffins and cookies
- Chutneys or sauces
- Spiced hot chocolate
Crystallized Ginger
- Trail mix
- Cake toppings
- Energy bars
🡒 You can also experiment with ginger in our Sweet & Spihttps://adrianrecipes.com/cy Asian Marinade.
FAQs
What’s the difference between candied and pickled?
Candied ginger is simmered in sugar syrup and dried, offering sweetness and chewiness. Pickled ginger, on the other hand, is marinated in vinegar, salt, and sugar—resulting in a tangy, savory profile.
Is candied ginger the same as crystallized ginger?
They’re similar but not the same. Crystallized ginger is a further dried and sugar-coated version of candied ginger. It’s crunchier and used more like a snack or candy.
What is the difference between pickled and preserved?
Pickled items are preserved in acidic solutions (like vinegar), whereas preserved foods can include techniques like sugar-curing, brining, or fermenting. All pickled foods are preserved, but not all preserves are pickled.
Conclusion
Preserving ginger in three different ways unlocks a world of sweet and savory possibilities. Whether you need zing for a stir-fry, chewiness for baked goods, or a topping for energy bites, pickled, candied, and crystallized ginger preserves are your kitchen allies.
🡒 Explore more preservation techniques in our Homemade Infused Vinegar Series.
🡒 Check out this orphan link for tea lovers: How to Make Ginger Tea with Fresh Roots
🡒 Another standalone recipe you’ll enjoy: Asian Carrot Slaw with Pickled Ginger
