Pickled Ginger
Vegetarian Times
This isn't that pink color that most folks are used to, but wow is it good with sushi!
Prep Time
15 minutes
Cook Time
30 minutes
Yield
6 Servings
Ingredients
8 ounces ginger, fresh
2 teaspoons salt
3⁄4 cup rice wine vinegar
1⁄4 cup white balsamic vinegar
1⁄4 cup honey
Instructions
Peel and slice ginger paper thin with a mandolin or vegetable peeler. Toss with salt in a bowl, cover, and refrigerate overnight.
Rinse ginger with cold water. Place ginger and remaining ingredients in a one quart jar. Add ¼ cup water, cover, and shake vigorously until honey is dissolved.
Chill overnight before serving. Remove ginger slices from liquid to serve.
Notes
This needs to hang out overnight!