Karen's Pickled Ginger
For a "pinky-tone" add a few drops of ruby beet juice.
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Cooking tools:
- Mason jar
- Peeler
- Chef's knife
- Cutting board
- Plate
- Paper towel
- Skillet
- Stove
- Spoon
- Measuring spoon
- Measuring cup
- Refrigerator
Ingredients
- 1 3" knob fresh ginger, peeled, 1/2 cup sliced very thin
- 2 teaspoons sea salt, such as himalayan
- ½ cup rice vinegar
- ¼ cup white balsamic vinegar
- 3 tablespoons turbinado sugar, (natural cane)
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