Japanese Pickled Ginger

1 1/2 cups peeled gingerroot, sliced into 2 x 1/8 inch slivers
1 1/4 cups rice vinegar
1 teaspoon honey
1 teaspoon red miso

Soak ginger slivers in ice water, covered for 12 hours.
Drain.
In a small stainless or enamel saucepan combine vinegar, honey and miso.
Bring to a boil.
Pack drained ginger into 2 half pint jars.
Pour hot liquid over ginger, leaving 1/2 inch head space.
Seal and process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.