Pickled Ginger

1. 1

   Using a mandoline or V-slicer, slice ginger as thinly as possible. Place in large non-metallic bowl. Sprinkle with salt; mix well. Cover; let stand for 1 hour.

2. 2

   Rinse and drain ginger well; drain on paper towels. Spoon into hot sterilized jars.

3. 3

   Stir vinegar and sugar in small saucepan on high heat, without boiling, until sugar dissolves. Bring to a boil. Remove from heat. Pour enough vinegar mixture into jars to cover ginger; seal immediately. Label and date jars when cold.

No additional tips available.