Pickled Ginger Slices

1. 1/3 pound large gingerroot knobs, preferbly with thin skin, scraped
2. 1/3 cup rice vinegar
3. 1/4 cup granulated sugar
4. 1/4 tsp. salt

Using a sharp knife, shave gingerroot into paper thin slices. In a small airtight container, combine vinegar, sugar and salt. (I use a plastic container) Blanch gingerroot slices 30 seconds in boiling water. Drain gingerroot; cool. If desired, reserve ginger blanching liquid for soups or other cooking uses.

Add ginger to the vinegar mixture; mix well. If using the shiso leaves, add them now. Refrigerate in the marinade. Pickled ginger can be eaten after 24 hours. It keeps several weeks in the refrigerater. The marinade can be used for salad dressing. Makes 1/2 cup Jan