For a “pinky-tone” add a few drops of ruby beet juice.
- 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)
Peel and slice very fresh and firm ginger. Place on a clean plate, rub in the salt. Let stand 20 minutes.
Put ginger into a piece of paper towel pat dry. Add to a clean, sterilized glass jar.
Heat the remaining ingredients in a small skillet. Stir over a bare simmer until the sugar dissolves.
Pour immediately over the ginger and cover to seal. Cool at room temperature, then refrigerate.
Will last 1 month.
This recipe may not be reproduced without the consent of it’s author, Karen Sheer.
Makes about 1 cup