Pickled Ginger Japanese cooking recipe

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2 cups rice wine vinegar
1 tablespoon salt
1/2 cup sugar
1 small red beet, peeled and halved
2 bay leaves
1/2 tablespoon peppercorn (white or black)
2 thai bird chiles
2 cups fresh ginger, slices peeled (1/8-inch thick)

1Combine everything but ginger in a saucepan and bring to a boil.
2Add ginger and turn heat down to a simmer for 1/2 an hour.
3Take off heat and let stand until cool, about 1 hour.
4Place in a jar and refrigerate overnight.
5Will keep for up to 1 month. Enjoy!

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