Very lazy ginger

From Cookipedia

This recipe requires preparation in advance!

This is a brilliant product, and although there is no substitute for the real thing, it's pretty close. It lasts forever in the fridge, unlike fresh ginger, and is delicious directly from the bottle. The white wine vinegar it's pickled in takes the harshness off the ginger, making it an irresistible snack while you cook! I notice that it's also a Delia Smith cheat as well. This is a personal recommendation by the way, no marketing involved. Made by EnglishProvender

Since I first wrote this article, I have been making my own lazy ginger with great success. It is simplicity itself. A cookery cheat worthy of Delia herself!

Very lazy ginger
1 kg of delicious lazy ginger, ready for cooking or nibbling!
Servings:Servings: 60 - Makes 1 kg of lazy ginger
Calories per serving:13
Ready in:15 minutes
Prep. time:15 minutes
Cook time:None
Difficulty:Average difficulty
Recipe author:Chef
First published:10th March 2013

Best recipe review

Freezing ginger is easier


I used to make this all the time. Now I slice it and freeze it in a Lock and Lock box

Paul R Smith

Fresh ginger and for a nice change, Japanese white vinegar

How to make your own lazy ginger


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

  • 1 kg peeled ginger root
  • A few slices of peeled galangal (optional)


  1. Peel 2 or 3 tubers and slice into 3 mm discs. You can julienne the slices, but I find it easier to judge the amount of ginger to use from slices.
  2. Pack the slices into a clean sterilised jar.
  3. Fill with white wine vinegar to cover the ginger.
  4. Store in a cool cupboard, it seems to last forever.
  5. Use the vinegar for cooking and salad dressings once the ginger has been used up.

The ginger-flavoured vinegar you are left with is brilliant as a salad or vegetable dressing.

See also

Make ginger paste, freeze it and snap off what you need.

Peeling ginger root

Although we peel the ginger for this recipe, normally there is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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