Pickled Ginger

Peel the ginger and slice it into fine pieces. Place them in a saucepan with boiling water and cook for about 1 minute; the ginger must remain crispy. Then drain it and cool it in a bowl with cold water and ice. Drain it again and place it in a bowl.

Boil the vinegar and sugar in a small pot and pour it hot over the ginger. Let it cool and store it in a sealable jar. Ginger prepared this way will last in the refrigerator for up to 6 months.