Ingredients 14 ounces young ginger or ordinary mature ginger ½ cup rice vinegar 2 ¼ teaspoons salt ¼ cup plus 1 tablespoon sugar Instructions Peel the ginger and cut it lengthwise into paper-thin slices, 2-inch long. I use a Benriner slicer. Mix the vinegar, ¼ cup of water, 2 teaspoons of the salt, and sugar in a small saucepan and bring to a boil, stirring to dissolve the salt and sugar. Turn off the heat and pour this pickling liquid into a 2-cup-size-jar. Bring about 1 ½ quarts of water to a boil in a pot. Add the ginger slices all at once and cook them for 40 seconds. Drain the slices in a colander, sprinkle the remaining salt, tossing them thoroughly. Shake the colander and remove as much water as possible from the ginger. While they are still hot, transfer the ginger to the jar and pickle. Note: Pickled ginger tastes better after resting overnight or for two days. Remaining pickled ginger keeps in the refrigerator for three weeks.
