Quick Pickled Ginger

• 1 three-inch piece ginger, peeled and sliced very thin
• 1 red radish, sliced or 1 slice red beet, optional, for color
• 1 teaspoon salt
• 1 tablespoon sugar
• 3 tablespoons rice vinegar

1. Put all the ingredients in a small jar and stir.
2. Make sure the ginger is submerged.
3. Leave at room temperature for 1 hour.
4. Discard the radish or beet.
5. The ginger may be refrigerated for up to 2 weeks.

three, red radish, salt, sugar, rice vinegar

Taken from cooking.nytimes.com/recipes/1013949 (may not work)