Mustard Free Classic Ginger Shrub
Shrubs — the old-fashioned drinking vinegars — are having a serious comeback, and this ginger version is one of the most versatile things you can keep in your fridge. Fresh ginger gets muddled into granulated sugar until it starts releasing its fragrant, spicy juice, then rests in the fridge for a full 48 hours before apple cider vinegar is stirred in to create that signature sweet-tart balance. The result is a concentrated syrup with real depth and a gentle heat that wakes up sparkling water, lemonade, or a craft cocktail in seconds. For anyone navigating condiment aisles with caution, homemade shrubs like this one are a breath of fresh air — every single ingredient is straightforward and easy to verify. No pre-made sauces, no spice blends, no hidden additives to second-guess. Just ginger, sugar, vinegar, salt, and an optional pinch of cracked black pepper for a little extra warmth. A tablespoon stirred into sparkling water over ice makes a genuinely refreshing drink, and the jar keeps in the refrigerator for up to three months, so one batch goes a long way.
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Learn more →Ingredients
16 servings
- 4 oz fresh ginger, peeled and thinly sliced
- 1 cup granulated sugar
- 1 cup apple cider vinegar
- ¼ tsp fine sea salt
- ¼ tsp black peppercorns, lightly crushed (optional)
Instructions
- 1
Combine the sliced ginger and sugar in a medium bowl. Use a muddler or the back of a fork to press and bruise the ginger pieces firmly against the sugar, until the sugar begins to look wet and the ginger is fragrant, about 1–2 minutes.
- 2
Stir in the fine sea salt and the black peppercorns, if using. Cover the bowl tightly with plastic wrap and refrigerate for at least 48 hours, stirring once after the first 24 hours, until the sugar has fully dissolved into a syrup and the ginger has released its juice.
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