PICKLED GINGER

Pickled Ginger

Makes 1 pint jar

1/2 pound fresh ginger

1 cup rice vinegar

1/3 cup sugar

2 teaspoons kosher salt

Peel the ginger with the edge of a teaspoon. Use a mandolin to cut the peeled ginger into scant 1/8-inch slices to make about 2 cups.

In a medium saucepan, bring 3 cups water to a boil over high heat. Add the ginger and cook for 30 seconds. Drain in a colander, shaking well to remove excess water. Pack the ginger into the hot, sterilized jar.

Meanwhile, in a small saucepan, combine the vinegar, sugar, and salt and bring to a boil over high heat, stirring until the sugar and salt are dissolved. Boil for 1 minute.

Carefully pour the hot pickling liquid into the jar. Use chopsticks or a spoon to press down on the ginger to make sure it's covered in pickling liquid. Cover with a clean lid and let stand at room temperature until cool. Refrigerate overnight before using. Pickled ginger will keep refrigerated for 2-3 weeks.