Pickled Ginger - cooking recipe

Ingredients

1 lb young fresh ginger, peeled
1 tbsp coarse cooking salt
1 1/2 cups rice wine vinegar
3/4 cup sugar

Preparation

Using a mandoline or V-slicer, slice ginger as thinly as possible. Place in large non-metallic bowl. Sprinkle with salt; mix well. Cover; let stand for 1 hour.
Rinse and drain ginger well; drain on paper towels. Spoon into hot sterilized jars.
Stir vinegar and sugar in small saucepan on high heat, without boiling, until sugar dissolves. Bring to a boil. Remove from heat. Pour enough vinegar mixture into jars to cover ginger; seal immediately. Label and date jars when cold.