Pickled Ginger

½ pound fresh ginger root

6 oz. rice vinegar

½ cup sugar

½ teaspoon salt

1. Wash and peel the ginger root.
2. Cut into easy-to-manage sections.
3. Slice thin strips of ginger from the root using a vegetable peeler.
4. Place ginger slices in a bowl; salt them and let sit for an hour or more.
5. Use paper towels to gently dry the slices and place ginger inside a clean jar.
6. Mix rice vinegar and sugar in a small saucepan; bring to a boil.
7. Pour vinegar mixture over ginger slices.
8. Allow mixture to cool and refrigerate.