pickled ginger

By Chezlamere

Ingredients

• Small batch
• 1/2 lb peeled fresh ging sliced crosswise against grain into paper-thin coins
• 1 1/3 cup unseasoned Japanese rice vinegar
• 3 tbsp cider vinegar
• 2 tbsp distilled white vinegar
• ½ c plus 1 tbsp sugar
• 1 tbsp plus 1 tsp kosher salt
• large batch
• 3 lbs peeled fresh ginger
• 2 qrts unseasoned Japanese rice vinegar
• 1 cup cider vinegar
• 1 cup distilled white vinegar
• 3 cups sugar
• ½ cup kosher salt

Preparation

Step 1

cover the ginger with boiling water. Let stand for 2 minutes, then drain in a colander. Combine the remaining ingredients in a non aluminum pot. Stir over moderate heat just until the sugar and salt dissolve. Pour over the ginger. Let cool completely, then cover and refrigerate for at least 24 hours before using.