My recipe for pickled ginger

I love Ginger! Freshly grated connect with lemon and honey (perfectly stored in the refrigerator in a sealed jar) and add to tea and marinated in pure form or with different vegetables - a great addition to any dishes. Even the juice of pickled ginger is in business - adding it enriches the taste of any tomato sauce.

Fresh root ginger sold in stores (hooray!) all year  , and extra vegetables can never be used or changed depending on the season or taste preferences. Very tasty blend of ginger with beets, pumpkin, carrots.

So clean ginger root, and using my peelers cut into thin slices. We do the same with vegetables.

Place the vegetables in a container, add a cup of vinegar, 3.4 cups of water, a cup of sugar and a pinch of salt (given the basic proportions). Bring to a boil, pour in half a glass of wine capacity (its aroma and strength create a unique taste of the mixture) and turn off the fire. Cover the container tightly with a lid and leave to cool the contents. We shift the cooled mixture in a sealed jar and put in refrigerator. 

If the ginger mixture turned too sharp for you or appear hardish vegetables, increase the heating of the mixture (boil 2 minutes). If the mixture seems sharp enough, heat the ginger and put it into an already brought to the boiling mixture. Can be varied and the amount of sugar, increasing or reducing its concentration. You can abandon the addition of wine.

Each time the mixture turns a ginger taste, but consistently flavorful, spicy, leading to delight every taste bud in your mouth, and most importantly - very useful for health.

Enjoy all the meal!