How to Make Mexican Pickled Ginger

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.

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