Method

Peel the ginger with a small spoon and thinly slice.
Combine the ginger and salt in a small bowl. Set aside for 30 minutes.
Squeeze any excess liquid from the ginger before filling the jars, packing tightly.
Combine the vinegar, water, and sugar in a small saucepan over high heat and bring to a boil, stirring to dissolve the sugar. Pour the brine over the ginger, filling the jars to within 1/2 inch of the top.
Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
Seal the jars tightly then let them cool to room temperature.
Store the pickles in the refrigerator - they will improve with flavor as they age — try to wait at least 48 hours before cracking them open.
Should last for months in the refrigerator.