Buy approximately 6 4 oz. (118ml) canning jars,Website: , to hold and preserve your white ginger slice. Sterilize the cans and lids before you start to pickle your ginger.·Boil water in an 8 qt. (0.9l) pot. Fit the pot with a rack, so that you can drop the jars inside.·Place the jars on the rack and insert them into the boiling water for 10 minutes. This will sterilize them. Leave the jars in the water and turn off the heat until you are ready to pack them.Choose large pieces of ginger root. Look for roots with broad sides, so that they can be sliced into thin, wide sections easily. You will want to use approximately 1 lb. (454g) of ginger root in order to make a large batch.·You can also simply peel 1 large piece of ginger root to make 1 4 oz. (118ml) jar of white ginger slice.Peel your piece, or pieces, of ginger root with a vegetable peeler. All of the brown skin should be removed.Slice the ginger very thin using a mandoline. In order to get larger paper-thin pieces, you will need to use this piece of equipment. However, you can also use a vegetable peeler to carve off small, thin pieces.Stuff your ginger into your sterilized 4 oz. (118ml) canning jars.Heat 2 cups (0.5l) of rice vinegar, 3/4 cup (150g) of granulated sugar and 1 tbsp.(14g) of salt in a large saucepan.