Young Ginger Pickles
|Fresh young ginger||1⁄2 Pound, scrubbed and rinsed|
|Distilled white vinegar||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
Slice ginger across the grain as thinly as possible (you'll have about 1 3/4 cups).
Mix with salt.
Cover and refrigerate until next day.
Rinse well and drain.
In a 1- to 2-quart pan, combine vinegar with sugar; bring to a boil, stirring.
Return to a boil, then remove from heat and let cool.
Cover and refrigerate for at least 24 hours or up to 3 weeks.