Didi's Home-made Pickled Ginger

You ever had home-made pickled ginger?   Me neither . . . until Didi gave me some the other day.  And let me tell you . . . it is some ONO!!  Not sure if Didi used that young ginger like I got at the KCC Farmers' Market recently, but bet you that's perfect for something like this.



2 lbs. fresh ginger, peeled
2 TB Hawaiian salt
1 ½ c. sugar
¾ c. rice wine vinegar
1/3 c. water
½ tsp. salt
½ tsp. red food coloring


Using a vegetable peeler or vertical slicer; slice ginger into very thin slices; crosswise. Place in a colander and toss with salt. Place bowl or dish under colander to catch liquid. Place plate with heavy weight on top of ginger. Allow to sit 1-2 hours. Rinse well; drain completely squeezing out excess liquid. Transfer ginger into jars. In a saucepan over medium high heat; combine remaining ingredients. Bring to a boil. Remove from heat; cool completely. Pour cooled sauce over ginger. Refrigerate. Makes 1 ½ pints.