Pickled Ginger

Directions

1. 1
   Peel the ginger and slice into paper-thin strips with a mandoline slicer. Pack the ginger strips into a container with a tight lid, or multiple containers.
2. 2
   Pour the vinegar, sugar, water and salt into a small saucepan. Bring the mixture to a boil, then immediately pour the liquid over the ginger strips. Place the lid on the container and place in the refrigerator.
3. 3
   Refrigerate the pickled ginger for at least 2 hours, and up to 2 days. The longer the better!
4. 4
   Makes approximately 2 cups pickled ginger, drained.