Peel and then slice the ginger very thin using a mandolin or very sharp knife. Salt the ginger and it set aside for a few minutes.
Slice the radish about as thick as the ginger.
Pour distilled water and vinegar in equal amounts in a saucepan. Add sugar and bring to a boil.
Rinse the salt off the ginger and place it into your pickling jar with the radish slices. Pour over the pickling solution. Put on the lid and shake the container to mix thoroughly. If it's too hot to shake at first, shake it before you put it in the fridge.
Allow to cool before refrigerating, about 24 hours.
If you want to water bath process this pickle for shelf life, follow the USDA guidelines for your area.
This recipe assumes you will be using the ginger in tablespoons. Makes 1 pint.