Pickled Ginger
8 ingredients
5 steps
Ingredients
- 2 cups rice wine vinegar
- 1 tablespoon salt
- 1/2 cup sugar
- 1 small red beet, peeled and halved
- 2 bay leaves
- 1/2 tablespoon peppercorn (white or black)
- 2 thai bird chiles
- 2 cups fresh ginger, slices peeled (1/8-inch thick)
Directions
-
1Combine everything but ginger in a saucepan and bring to a boil.
-
2Add ginger and turn heat down to a simmer for 1/2 an hour.
-
3Take off heat and let stand until cool, about 1 hour.
-
4Place in a jar and refrigerate overnight.
-
5Will keep for up to 1 month. Enjoy!
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