Ingredients

Ginger:

• 200 g fresh young ginger
• 2 teaspoon coarse sea salt
• boiling water, to cover the ginger

Pickling Liquid:

• 60 g superfine sugar
• 120 ml rice wine vinegar
• ¼ cup water

Instructions

1. Sterilize jars

Pickled Ginger:

1. Peel and slice ginger
2. Put salt on ginger, stir and allow to sit for 5m
3. Pour boiling water on the ginger (just enough to cover) and sit for a further 2m
4. Drain water, and squeeze excess liquid from the ginger. Set the ginger aside to drain further

Pickling Liquid

1. Dissolve sugar over medium heat in water, rice wine vinegar
2. Boil for 30s

Notes

Keep in fridge, let sit for 24h before eating

Source: https://itsnotcomplicatedrecipes.com/easy-pickled-ginger-gari/