Pickled Ginger

I've managed to scored a heap of fresh ginger from the sale table at the markets, so I thought that I would try this recipe for pickled ginger from here

Ingredients
1/2 lb fresh ginger, peeled, sliced crosswise against the grain into paper thin coins
1 1/3 cups unseasoned rice vinegar
3 tablespoons apple cider vinegar
2 tablespoons white vinegar
1/2 cup sugar, plus
1 tablespoon sugar
1 tablespoon kosher salt, plus
1 teaspoon kosher salt
Directions
1Cover ginger with boiling water. Let stand 2 minutes, then drain in colander. Put the ginger in a large, clean glass jar or plastic container.
2Combine the remaining ingredients in a non-reactive pot. Stir over medium heat until the sugar and salt dissolve. Pour over ginger.
3Let cool completely, then cover and chill in refrigerator for at least 24 hours before using. Enjoy!
4The thin slices of ginger make a good addition to plates of grilled meat, fish, or poultry. Minced or julienned, they are good added to sauces and marinades. The juice can be used in hot and cold sauces, spring roll dips, and salad dressings. You will get 3/4 cup ginger and about 2 cups juice.