Pickled Ginger

Pickled Ginger

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Impress your guests with a sushi party complete with homemade pickled ginger. Allow the ginger to �pickle� for two days before serving.

Get step-by-step instructions with tips for preparing fresh ginger
1 1/2 c. peeled and sliced ginger
2 c. rice wine vinegar
1 Tbs. sea salt
1/2 c. sugar
1 small beet, peeled and quartered

Peel ginger using a vegetable peeler or the end of a spoon. Thinly slice (1/8-inch) using a mandolin. Toss ginger with salt and place in a sterilized glass jar. Allow to sit for a half hour. Bring vinegar, sugar and beets to a boil. Simmer 3 to 5 minutes, until mixture turns pink. Remove beets, discard and pour liquid over the ginger. Allow to cool, cover and refrigerate until ready to use.