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. Yield: 1 pint. If kept submerged in the liquid, this will keep indefinitely in the refrigerator.