Recipe#24969

Title: AMAZU SHOGA(PICKLED PINK GINGER)

Soar

1/3   lb           Ginger, fresh young -- large
                        -pieces, scraped--look for
                        -pieces with a pinkish skin
     1/3   c            Rice vinegar
     1/4   c            Sugar
     1/4   ts           Salt
  Using a sharp knife or a Beriner cutter, shave the
  ginger into paper-thin slices. In a small, airtight
  container, combine the vinegar, sugar and salt. Blanch
  the ginger for 30 seconds in boiling water. Drain
  ginger; cool. If desired, reserve the liquid for
  cooking purposes.
  
  Add the cooled ginger to the vinegar mixture; mix
  well. Store marinating ginger in the refrigerator.
  Pickled ginger can be eaten after 24 hours of
  marinating. It will keep several weeks. Good with
  either sushi or noodles. Add marinade to salads or
  sauces.