Post number three in the "lovely pickled things" series. Pickled ginger is mostly seen in Asian cuisine, in a strange pink form. This version is a much more zesty version, and I like to use the brine from it in vinaigrette as well. It is so versatile ! I used a mandoline to cut the ginger thinly. We actually have enjoyed just pulling a slice from the jar to snack on every now and again.
1 cup peeled and thinly sliced fresh ginger
1/2 cup cider vinegar
1 cup water
3 tablespoons sugar
1 tablespoon salt
1 tablespoon pickling spice
Place ginger in a pint jar, cover with remaining ingredients, and give a jar a good shake. Let sit on the counter for one hour, or refrigerate. Can be kept refrigerated for up to 2 weeks.