Say no to storebought ginger with bright red dyes and corn syrup and make your own at home. This is a simple quick pickle project. No waterbath canning required.

When purchasing ginger, I like to shop at well-stocked Asian markets or stores that go through ginger quickly. Chances are that the ginger will be fresh. Look for ginger with a shiny exterior. The skin should be thin, not gnarly and thick. You should be able to nick the skin with your fingernail. Break off the portion of ginger that you need. No need to buy the entire hand!

Preservation method: Refrigerator pickle

Difficulty level: Easy

Pickled Ginger

Yields about two cups, drained

8 ounces fresh ginger

8 oz rice vinegar

3/4 cups sugar

1/2 cup water

1-1/2 kosher salt

Peel the ginger using a dinner spoon.

Slice into paper-thin strips with a mandoline slicer.

Pack the ginger strips into a container with a tight lid, or multiple containers.

Pour the vinegar, sugar, water and salt into a small saucepan. Bring the mixture to a boil, then immediately pour the liquid over the ginger strips. Place the lid on the container and place in the refrigerator.

Refrigerate the pickled ginger for at least 2 hours, and up to 2 days. The longer the better. Serve with sushi, poke bowls, scrambled eggs, grilled salmon, fried rice, tofu soup, and more.