Pickled Ginger - cooking recipe

Ingredients

2 cups rice wine vinegar
1 tablespoon salt
1/2 cup sugar
1 small red beet, peeled and halved
2 bay leaves
1/2 tablespoon peppercorn (white or black)
2 thai bird chiles
2 cups fresh ginger, slices peeled (1/8-inch thick)

Preparation

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.
Take off heat and let stand until cool, about 1 hour.
Place in a jar and refrigerate overnight.
Will keep for up to 1 month. Enjoy!