Pickled Ginger

Step 1

Using a mandolin, thinly slide the ginger. Divid the sliced ginger evenly among your sterilized jars.

Step 2

In a small saucepan, combine the rice wine vinegar, sugar and salt. Bring to a simmer over medium heat, whisking until the sugar has dissolved.

Step 3

Carefully pour the hot liquid into each ginger-filled jar, evenly dividing and covering the ginger. Cover and refrigerate for at least 2 hours. It will get milder the longer it sits! Store for up to 1 month in the fridge.