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Ingredients
- 8 ounces, weight Fresh Ginger Root, Peeled
- 1 cup Rice Vinegar
- 3/4 cups Granulated Sugar
- 1/4 cups Water
- 1-1/2 teaspoon Salt
Method
- Peel the ginger and slice into paper-thin strips with a mandoline slicer. Pack the ginger strips into a container with a tight lid, or multiple containers.
- Pour the vinegar, sugar, water and salt into a small saucepan. Bring the mixture to a boil, then immediately pour the liquid over the ginger strips. Place the lid on the container and place in the refrigerator.
- Refrigerate the pickled ginger for at least 2 hours, and up to 2 days. The longer the better!
- Makes approximately 2 cups pickled ginger, drained.
