Pickled Ginger Slices

This recipe is part of the recipe for Three-Topped Rice


Makes about 3/4 cup


4 ounces fresh ginger, peeled
1 cup boiling water
1/2 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon salt


  1. Cut ginger crosswise into thin slices. Place in small bowl; add boiling water. Let stand 30 seconds; drain well. Place vinegar, sugar and salt in small glass or ceramic bowl; stir until sugar is dissolved. Add ginger; stir to coat well. Cover bowl; let stand at room temperature at least 1 hour. Refrigerate, covered, until well chilled. To serve, remove slices form pickling liquid.

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