PREP: 30 minutes COOK: 30 minutes COOL: 1 hour CHILL: overnight MAKES: about 48 pieces

Pickled Ginger

What You’ll Need

8 to 10 oz. fresh ginger

1 cup rice vinegar

¼ cup sugar

1 small fresh or canned beet, halved, or 6 or 7 drops red food coloring (optional)

1½ tsp. salt

½ tsp. white pepper

How to Make It

1. Trim small knobs from ginger; peel ginger. Using a vegetable peeler or small mandoline, carefully cut enough of the ginger into about ⅛-inch-thick slices to measure 1 cup.

2. In a medium saucepan combine the remaining ingredients. Bring to boiling. Add ginger; reduce heat. Cover and simmer 30 to 40 minutes or until softened. Cool 1 hour. Remove and discard beet (if using). Transfer mixture to an airtight container. Cover and chill overnight before using. Store in the refrigerator up to 1 month.

PER PIECE: 10 cal., 0 g fat, 0 mg chol., 74 mg sodium, 2 g carb., 0 g fiber, 0 g pro.