Homemade Pickled Ginger
- 1 lb. fresh ginger
- ¾ cup granulated sugar
- 1 Tbs. table salt
- 2 cups unseasoned rice vinegar
In a tall 8-quart pot fitted with a rack, sterilize a quart jar by boiling it in water for 10 minutes. Turn off the heat and leave the jar in the water until you’re ready to use it. Peel the ginger with a vegetable peeler or the edge of a spoon. Using a mandoline, slice the ginger as thinly as ...