If you’re looking for a bold and flavorful twist on traditional pickles, Mexican pickled ginger is your new obsession. This sweet, tangy, and slightly spicy escabeche infuses fresh ginger with chile, cinnamon, and vinegar for a punchy preserve that brightens any dish. It’s a perfect marriage of Mexican flair and gut-friendly goodness. Whether you’re piling it on tacos, serving it with grilled meats, or simply snacking from the jar, this easy recipe is a knockout!
🌿 Flavor Profile:
Tangy from vinegar
Mildly sweet from honey or sugar
Spicy & earthy thanks to chile ancho and black pepper
Warm & aromatic from cinnamon, bay leaf, and clove
Zesty and bright with that classic ginger kick
🔄 Possible Substitutions:
Vinegar: Use apple cider vinegar for a softer acidity or rice vinegar for a more delicate note.
Honey: Swap with piloncillo, agave syrup, or white sugar.
Chile ancho: Try guajillo or chile de árbol for a different level of heat and smokiness.
No mustard seeds? Use coriander seeds or just skip them.
💡 Tips:
Slice ginger very thin for the best texture and flavor absorption.
Blanching the ginger removes harsh bitterness and sharpness.
Let it sit for at least 24 hours before eating – the longer it rests, the deeper the flavor.
Sterilize your jar properly to ensure safe and long-lasting pickles.
🍽️ Ways to Use Mexican Pickled Ginger:
On tacos, especially carnitas or grilled fish
As a bright contrast on charcuterie boards
Alongside ceviche or aguachile for zing
Added to salads, rice bowls, or grain dishes
Sipped as a digestive brine after meals
Health Benefits of Ginger
Aids Digestion – Stimulates saliva and bile production, helping your body break down food efficiently.
Reduces Nausea – Especially effective for motion sickness, pregnancy-related nausea, and chemotherapy side effects.
Anti-Inflammatory Power – Contains gingerol, which reduces inflammation and helps with joint pain and arthritis.
Supports Immune Function – Its antioxidant properties help strengthen the immune system.
Fights Infections – Ginger’s antimicrobial compounds can help inhibit bacterial growth.
Relieves Cold and Flu Symptoms – Warms the body and helps clear congestion.
Lowers Blood Sugar Levels – May improve insulin sensitivity and help stabilize glucose levels.
Improves Heart Health – Helps reduce LDL (bad) cholesterol and may support healthy blood pressure.
Relieves Menstrual Pain – As effective as some over-the-counter pain meds for cramps.
Boosts Brain Function – Fights oxidative stress and may protect against cognitive decline.
Supports Gut Health – Reduces bloating, gas, and indigestion.
Acts as a Natural Anti-Nausea for Chemo Patients – Often used to combat queasiness during treatments.
Mexican-Style Pickled Ginger Recipe
(Jengibre en Escabeche al Estilo Mexicano) 🇲🇽
✅ Ingredients
1 cup fresh ginger, thinly sliced
1 cup white vinegar (or apple cider vinegar)
½ cup water
1 tbsp honey (or sugar)
1 tsp kosher salt
1 small dried ancho chile (or guajillo)
½ tsp black peppercorns
½ tsp mustard seeds
1 cinnamon stick
2 whole cloves
2 bay leaves
1 garlic clove, smashed
🔪 Instructions
Prepare the Ginger: Peel and thinly slice the ginger. Blanch in boiling water for 1 minute, then drain.
Make the Brine: Combine vinegar, water, honey, salt, peppercorns, mustard seeds, cinnamon, cloves, bay leaves, garlic, and chile in a pot. Bring to a simmer.
Pack & Pour: Place ginger in a clean jar. Pour hot brine over it, making sure it’s fully submerged.
Cool & Store: Let it cool to room temp. Seal and refrigerate at least 24 hours before eating. Keeps up to 2 months.
📊 Nutritional Breakdown (per 1 tbsp / 15g)
Calories: 15 kcal
Carbohydrates: 4 g
Sugars: 3 g
Protein: 0 g
Fat: 0 g
Fiber: 0.2 g
Sodium: 115 mg
📌 Values may vary slightly based on exact ingredients and slicing thickness.
