Pickled Ginger

• 8 oz. fresh ginger (1 large piece, or hand)
• 2 tsp. salt
• 3/4 cup rice vinegar
• 1/4 cup white balsamic vinegar
• 1/4 cup mild honey

1. Peel ginger with edge of spoon.
2. Slice paper-thin with mandoline or vegetable peeler.
3. Toss with salt in bowl, cover, and refrigerate overnight.
4. Rinse ginger with cold water.
5. Place ginger and remaining ingredients in 1-qt.
6. jar.
7. Add 1/4 cup water, cover, and shake vigorously until honey is dissolved.
8. Chill overnight before serving.
9. Remove ginger slices from liquid to serve.

fresh ginger, salt, rice vinegar, white balsamic vinegar, honey

Taken from www.vegetariantimes.com/recipe/pickled-ginger/ (may not work)