Sweet Pickled Ginger

Directions

1. 1
   Peel the ginger, and cut it lengthwise into paper-thin slices 1 to 1 1/2 inches long.
2. 2
   In a small saucepan, combine 3 tablespoons water, the rice vinegar, 2 1/2 teaspoons salt, and the sugar, and bring the mixture to a boil over medium heat.
3. 3
   Cook the mixture, stirring, until the sugar and salt are dissolved.
4. 4
   Turn off the heat, and transfer the liquid to a clean quart container with a tight-fitting lid.
5. 5
   In a medium pot, bring about 2 quarts water to a boil over high heat.
6. 6
   Add the ginger slices all at once, and blanch them for 20 seconds if youre using young ginger, or 30 to 40 seconds if the ginger is mature.
7. 7
   Drain the ginger in a large, flat-bottomed colander, spreading the slices so that they dry quickly.
8. 8
   Sprinkle the remaining 1/4 teaspoon salt over the ginger slices, and toss gently.
9. 9
   While they are still hot, transfer the ginger slices to the container of pickling liquid.
10. 10
    When the ginger slices contact the vinegar, they will turn a pretty, faint pink color.
11. 11
    Refrigerate the ginger for two days, covered, before using it.