Suchada Palmer, an instructor and personal chef, shares how to make pickled ginger.

Recipe:
          Medium sized fresh ginger 
          1/4 cup sugar
          1 teaspoon salt
          1 cup rice wine vinegar
          Cut off the skin with a knife or use the back of a spoon to scrape off the skin.
          Finally, slice the ginger. A mandolin makes it much easier and it will create the thinnest slices.
          Put all ingredients into a pot, stir and bring to a boil.  Let cool and then put in a mason jar and tightly screw on the lid and refrigerate.  
          It will last at least a week if not more when refrigerated.

For more from Chef Palmer, check out her website.