Go Back
cranberry ginger pickles preserves jam

Cranberry–Ginger Pickles (Quick, Bright, Unexpected)

A tiny, punchy side that adds brightness to the Thanksgiving table.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course dinner, lunch
Cuisine Vietnamese

Equipment

  • Small pot
  • Heatproof jar
  • Cutting board & knife

Ingredients
  

  • 1 cup fresh cranberries
  • 1 inch ginger thinly sliced
  • 1/2 cup water
  • 1/2 cup rice vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon salt

Instructions
 

  • Combine water rice vinegar sugar and salt in a small pot and heat until dissolved.
  • Add cranberries and ginger and simmer briefly until cranberries soften slightly but remain whole.
  • Transfer everything to a heatproof jar and let cool uncovered.
  • Seal and refrigerate for at least one hour before serving.

Notes

  • These pickles stay bright and crisp with a sharp ginger finish.
  • Use as a topping for bowls salads sandwiches or holiday spreads.
  • Cranberries soften slightly but keep their shape for a pop of color and acidity.
Keyword bright pickles, cranberry pickles, fall condiments, ginger pickles, holiday pickles, quick pickles, Vietnamese pickles