Method

Place ginger into a large heatproof bowl. Pour boiling water over ginger to cover and leave to stand for 2 hours. Drain ginger into a colander and transfer ginger to a 500ml capacity sterilised jar. Discard water.

Into a medium-sized heavy-based pot place rice wine vinegar, white vinegar, cider vinegar, sugar and salt. Place over a medium heat and stir till sugar and salt have dissolved. Pour over ginger ensuring all ginger is covered by liquid. Leave to cool uncovered. Cover and refrigerate for 24 hours before using.

Ginger Pickle will keep if refrigerated for 3-4 months. After 5-6 weeks storage the pickling liquid may become cloudy, this however does not spoil the ginger.