Pickled Ginger

• 1 1/2 pounds fresh ginger, peeled and sliced crosswise into paper-thin slices (about 4 cups)
• 1 quart of unseasoned rice-wine vinegar (Marukan brand recommended)
• 1 1/2 cup quality cider vinegar
• 1/2 cup quality distilled white vinegar
• 1 1/2 cups sugar
• 1/4 cup kosher salt

1. Place sliced ginger in a large bowl and cover with boiling water.
2. Let stand for two minutes, then drain.
3. Place the ginger in a sterilized container.
4. Combine the remaining ingredients in a large, stainless-steel pot and stir over medium heat just until the sugar and salt dissolve.
5. Pour over the ginger and let cool.
6. When the mixture is cool, cover and refrigerate for 24 hours before using.
7. The pickled ginger will keep indefinitely, refrigerated.

fresh ginger, ricewine vinegar, quality cider vinegar, white vinegar, sugar, kosher salt

Taken from cooking.nytimes.com/recipes/4529 (may not work)