1/2 lb. baby ginger
1 1/2 tsp. sea salt
1 c. rice vinegar
1/3 c. sugar
Directions
Cut ginger into paper thin slices. Mix to coat with salt in a bowl, then place in a jar. In a saucepan mix vinegar & sugar till it dissolves, then bring to a boil. Add the liquid to the jar & place the jar in the refrigerator. After 1 week the ginger is pickled & ready to be served.