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Prep the ginger. Peel and thinly slice the ginger with a vegetable peeler or mandoline (see my tips above).
Add the ginger. Place the thinly sliced ginger into a glass storage container.
Add everything else. Add the vinegar, hot water, honey, and salt, then stir to combine everything together.
Let it pickle! Place the lid on the jar and let sit at room temperature for 1 hour, then refrigerate for at least 4 hours before enjoying. Always make sure to remove the ginger with fresh utensils, to not introduce bacteria into the container and allow it to store longer.