Pickled Ginger
By: Anonymous
Published: Saturday, February 13, 2010 - 2:48am

Ingredients




2 cups Rice wine vinegar
1 tablespoon Salt
cup Sugar
1 small Red beet peeled, halved
2 Bay leaves
tablespoon White peppercorns
2 Thai bird chiles
2 cups Ginger slices - (⅛" thick) peeled

Preparation

1 Combine everything but ginger in a saucepan and bring to a boil. Add ginger and turn heat down to a simmer for 1/2 an hour. Pull off heat and let stand until cool, about 1 hour. Place in jar and refrigerate overnight. Will keep for 1 month. 2 This recipe yields 12 servings.