Pickled Ginger

• 1 cup very thinly sliced baby ginger
• 1 cup flavored vinegar, such as fig, plum, raspberry or red wine vinegar
• 2 tablespoons honey

1. To prepare the ginger, peel it, then slice it with a mandoline or Benriner slicer or, if your knife skills are good, a sharp knife.
2. The formula is easy to remember: 1 part ginger, 1 part vinegar, and a touch of sweetener (to taste).
3. Heres one example.
4. Bring 2 cups water to a boil in a small saucepan, add the sliced ginger, and blanch for 2 minutes.
5. Drain and transfer the ginger to a container with a tight-fitting lid.
6. In the same saucepan, heat the vinegar and honey until it barely simmers; stir.
7. Pour the vinegar mixture over the ginger.
8. Cover tightly and refrigerate.
9. Keeps for at least 6 months.

very, flavored vinegar, honey

Taken from www.cookstr.com/recipes/pickled-ginger (may not work)