Pickled Ginger

1. 1

   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.

2. 2

   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.

3. 3

   Refrigerate the pickled ginger for at least 2 hours, and up to 2 days. The longer the better!

4. 4

   Makes approximately 2 cups pickled ginger, drained.

* Per serving · 4 servings · Values may vary.

No additional tips available.