1/2 cup fresh ginger, sliced paper thin with vegetable peeler
1/4 cup white vinegar
1/4 cup rice wine vinegar
1/2 cup sugar
- 1) Stir all ingredients together in nonreactive stainless steel pan or glass saucepan and bring to a boil.
2) Let mixture cool to room temperature and chill overnight.
(Pickled ginger keeps for several months in the refrigerator.)