Lunch: Pickled Ginger

Ingredients

8 ounces, weight Fresh Ginger Root, Peeled
1 cup Rice Vinegar
3/4 cups Granulated Sugar
1/4 cup Water
1-1/2 teaspoon Salt

Instructions

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.

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