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Japanese Style Pickled Ginger

INGREDIENTS

To prepare:

Break the pieces of ginger at the joints and trim off any discolored or withered pieces
Scrape off the skin with a sharp knife, wash pieces and pat dry
Combine the ginger and salt in ceramic or stainless steel bowl, turning the pieces to coat with salt
Cover and set aside for 24 hours, turning the pieces a few times in that period
Drain the ginger and discard the liquid
Dry the ginger thoroughly and place in a clean jar (canning jars are not necessary)
Stir together vinegar, water and sugar until sugar is dissolved, then pour over ginger pieces, covering by at least 1/2 inch
Cover with a lid, label and refrigerate

HINT: Slice pickled ginger into thin slices with a peeler. Arrange the slisces in a floral design.