Preparation:
Combine sugar, vinegar (use ONLY rice vinegar) and water in 1-pint jar with tight-fitting lid.
Peel ginger then cut it into long, PAPER-THIN slices using a swivel-bladed vegetable peeler.
Place the slices 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. |
