Pickled Ginger

Peel ginger and slice very thin on a slicer with the grain. Bring a pot of water to a boil then pour over the ginger and allow to stand for 10 minutes off of the heat. Drain the water.

Combine all other ingredients and bring to a boil. Remove from the fire and add the ginger. Allow to sit at room temperature until cool and then refrigerate.

Keeps for more than a month if covered tightly. The juice is very good to use for vinaigrettes and marinades.