Pickled Ginger

• 1 pound stem ginger
• 1 teaspoon salt (preferably coarse)
• 2 c

Wash, scrape, rinse, and salt ginger as described above. Toss it 5 to 6 times every 5 minutes for 20 minutes. The salt will draw juice from the ginger so that the finished pickles will be crisp. Meanwhile bring the vinegar to the boil; add a pinch of salt, the garlic, and the sugar. Simmer gently for 3 to 4 minutes until the sugar has dissolved and the garlic has yielded its flavor. Sample the