• 8 ounces peeled ginger root
• 1 cup rice vinegar
• 3/4 cups granulated dugar
• 1/4 cup Water
• 1-1/2 teaspoon salt

Peel the ginger and slice into paper-thin strips with a mandoline slicer. Pack the ginger strips into a container with a tight lid, or multiple containers.

Pour the vinegar, sugar, water and salt into a small saucepan. Bring the mixture to a boil, then immediately pour the liquid over the ginger strips. Place the lid on the container and place in the refrigerator.

Refrigerate the pickled ginger.