كبيسه الزنجبيل

We peel and thinly slice 300g of ginger.

We soak the sliced ginger in water for 5 minutes.

We sprinkle 2 tsp salt over the ginger and mix gently; then let it rest for 10 minutes.

In a large pot, we bring 2 L of water to a boil. 5. We add 200 ml of rice vinegar to the boiling water.

We add the ginger slices to the boiling mixture and boil for exactly 3 minutes.

We strain the ginger and let it cool.

In a small pot, we combine 300 ml rice vinegar, 200g sugar, and 1.25 tsp salt, stirring until the sugar dissolves; then we let the mixture cool.

We place the cooled ginger in a sterilized jar.

We pour the cooled pickling solution over the ginger in the jar.

We add 1 tbsp beetroot juice to the jar.

We close the jar tightly and refrigerate for 7 days.