Food Network: Pickled Ginger

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Pickled Ginger
Recipe Courtesy of Ming Tsai

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 white peppercorns
2 Thai bird chiles
2 cups ginger slices, peeled (1/8-inch thick)

Directions
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. Pull off
heat and let stand until cool, about 1 hour. Place in jar and refrigerate
overnight. Will keep for 1 month.