Homemade Pickled Ginger
- 2 cups unseasoned rice vinegar
- 1 Tbs. table salt
- ¾ cup granulated sugar
- 1 lb. fresh ginger
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 ...