I've never tested the upper limits, but it should last for months as long as you keep it in the fridge. The vinegar and salt will help preserve it and it's more likely that the ginger will lose its crispness and go mushy before it spoils.

Hi Johanna,

I can pretty much guarantee this recipe uses less sugar than most store bought or restaurant pickled ginger as I like the balance of tastes more on the tangy side than the sweet side. That being said, it does still have a fair amount. That's because the sugar tames the sharp tartness of the vinegar as well as the spiciness of the ginger.

One thing to consider is that you won't be drinking the brine, so most of the sugar will stay in the liquid, which you will presumably throw out at the end (I don't recommend reusing the brine as it will be watered down). This is typically why pickling brines are so salty (because only a small percentage of the salt makes it's way into the food). You could certainly try it with less sugar or without the sugar, but I think you will find that it doesn't taste like the pickled ginger you are used to eating.

Question:
I didn’t realize there was so much sugar in it. Is it possible to make this without the sugar? Maybe some dried apricots or dried plums in the soaking/boiling water for a little natural sweetness?
Will it affect the fermentation if there is only salt and vinegar with a bit of dried fruit?
I love ‘ginger everything’, thank you soooooo much for posting this!! 🙏🙏🙏❤️ Your recipes are always spot on and full of quality and taste, thank you 🙏