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China Moon Pickled Ginger


Course : Pickles
Serves: 1
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Ingredients:


1/2 pound peeled -- fresh ginger, sliced

1 1/3 cups japanese rice vinegar -- unsea

3 tablespoons cider vinegar

2 tablespoons white vinegar

1/2 cup sugar

1 tablespoon kosher salt
 

Preparation / Directions:


Cover the ginger with boiling water. Let stand for 2 minutes, then drain into colander. Put the ginger in a large, clean glass jar or plastic container. Combine the remaining ingredients in a non-aluminum pot. Stir over moderate heat just until the sugar and salt dissorlve. Pour over the ginger. Let cool then cover and refrigerate for at least 24 hours before using.

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