Pickled Ginger

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.

Pickled Ginger 

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.