Ginger Pickle

ngredients Fresh young ginger 2 lb Rice vinegar 3 cups Sugar 2 cups Salt 2 tsp Method Wash the ginger root and rub off skin. Slice the ginger very thinly into very thin and salt them. Leave salted ginger slices in a bowl for one hour. Dry the ginger slices with paper towels and put them in a sterilized container or jar. Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar over the ginger slices. Cool them. Pickled ginger changes its color to light pink. Cover the jar and store it in the refrigerator.