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    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


 

 

 

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