Ingredients

• 10 ounces ginger (young ginger preferred)
• ½ cup rice vinegar
• ½ cup boiling hot water
• ¼ cup honey or maple syrup
• 1 teaspoon kosher salt

Instructions

Peel and slice ginger

1. Prep the ginger. Peel and thinly slice the ginger with a vegetable peeler or mandoline (see my tips above).

Place ginger in container

1. Add the ginger. Place the thinly sliced ginger into a glass storage container.

Stir in rest of ingredients

1. Add everything else. Add the vinegar, hot water, honey, and salt, then stir to combine everything together.

Pickle in the fridge

1. Let it pickle! Place the lid on the jar and let sit at room temperature for 1 hour, then refrigerate for at least 4 hours before enjoying. Always make sure to remove the ginger with fresh utensils, to not introduce bacteria into the container and allow it to store longer.

Notes

This recipe makes about 1 cup of pickled ginger. I’ve put the serving size at 2 tablespoons (which makes it a great nibble throughout the day), but you can certainly enjoy more than this amount in recipes.

Source: https://downshiftology.com/recipes/quick-pickled-ginger/