|1 cup||Rice vinegar|
|½ pounds||Fresh ginger root|
Combine sugar, vinegar (use ONLY rice vinegar) and water in 1-pint jar with tight-fitting lid. Peel ginger then cut it into long, PAPER-THIN slices using a swivel-bladed vegetable peeler. Place the slices in the pickling liquid. Refrigerate at least 2 to 3 weeks before using.
Yield: 1 pint. If kept submerged in the liquid, this will keep indefinitely in the refrigerator.
Recipe By : Jo Anne Merrill
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