Pickled ginger with vegetables

Prepare ginger pickled with vegetables, so the recipe will not be difficult. To do this, we take the ginger root necessarily fresh, wash it and dry it. Peel them, then divide them into small pieces. Pour water into a saucepan. As soon as the water boils, we lower ginger and chopped carrots and beets into boiling water, and cook for about 1 min. Then the boiled ginger is dried, cut into very thin layers. Pour wine, sugar and vodka into a small bowl, put it on the stove and boil, be sure to stir until the sugar completely dissolves. After that, add 2.5% sushi vinegar and bring to a boil. Ginger and carrots are placed in a sterile glass jar, pour the resulting marinade and close the lid. After that, we leave the jar for a few hours. Then, when the jar cools down, we put it in the refrigerator for about three days. Cooked ginger can be stored in the refrigerator for up to 2-3 months. We serve such food with sushi or fish. When choosing ginger, look carefully, because fresh ginger differs from not very fresh in that it has a lighter shade, and at the same time there should be no traces of mold between the "nodules".