Pickled Ginger

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.