Pickled Ginger (simplified)

I thinly slice up some fresh mature ginger root, put it in any tightly
sealed jar and fill with a solution of 1/4 vinegar (any kind), 1/4
sugar and the rest water. I use no salt. Refrigerate a couple of days
and eat. Lasts indefinitely (I found a jar hidden behind something
that was nearly a year old and it was still perfect).