2 tablespoons sugar
1 cup rice vinegar (no substituions!)
1/2 cup water
1/2 lb. fresh ginger root
Combine sugar, vinegar and water in sterilized 1-pint jar with tight-fitting lid.
Peel ginger. Using a swivel-bladed vegetable peeler, cut it into long, paper thin slices
Place the sliced ginger in the pickling liquid. Refrigerate at least 2 to 3 weeks before using.
If kept submerged in the liquid, this will keep indefinitely in the refrigerator.
YIELD: 1 pint