Pickled Ginger

  • Level: Easy
  • Total: 12 hr 15 min
  • Prep: 15 min
  • Cook: 12 hr
  • Yield: 12 servings
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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)


  1. 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.
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