Pickled Ginger
1/2 pound fresh ginger
2 teaspoons salt
1 cup white rice vinegar
1/2 cup water
1/4 cup sugar
Pare ginger, rub all over with salt. Then.
1. Place in a colander , let stand 2 hours at room temperature to release moisture.
2. Drain thoroughly. Place in pickling jar, or heat proof bowl.
Heat vinegar, 1/2 cup water and sugar to boiling, until sugar is dissolved.
Refrigerate.
To serve, cut in paper thin slices.
Makes about 2 cups