Date:    Thu, 22 Sep 94 16:11:43 -1100
 From:    <>
 Pickled Ginger (simplified)
 I thinly slice up some fresh mature ginger root, put it in any tightly
 sealed jar and fill with a solution of 1/4 vinegar (any kind), 1/4
 sugar and the rest water. I use no salt. Refrigerate a couple of days
 and eat. Lasts indefinitely (I found a jar hidden behind something
 that was nearly a year old and it was still perfect).