Pickled Baby Ginger

• 1 lb baby ginger
• 1 cup rice vinegar
• ½ cup

If the ginger skin is pale cream, smooth, and nearly translucent, there is no need to peel it. If the skin is tan and a bit wrinkly, peel it off. Thinly slice the ginger crosswise with a mandoline or sharp knife. Transfer the ginger to a saucepan.

Add the vinegar, water, honey, salt, and aromatics (if using) to the pan, place over medium heat, and heat, stirring, until the honey and sal