Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   sugar
   1      cup           rice vinegar
     1/2  cup           water
     1/2  pound         fresh ginger root

Preparation:

Combine sugar, vinegar (use ONLY rice vinegar) and water in 1-pint jar with tight-fitting lid. Peel ginger then cut it into long, PAPER-THIN slices using a swivel-bladed vegetable peeler. Place the slices in the pickling liquid. Refrigerate at least 2 to 3 weeks before using. If kept submerged in the liquid, this will keep indefinitely in the refrigerator.