I think it depends on how strong it is, not how it tastes but what % vinegar it is. If it is 5% or more, I think it could be used for pickling.

Because I like the taste, I would tend to use it for instant Japanese stiyle pickles, like this, based on a recipe from my son:

1 part by volume salt

4 parts by volume sugar

16 parts by volume rice vinegar

Heat, stirring occasionally, till salt and sugar have dissolved.

In a bowl or jar, put a mixture of thinly sliced cabbage, carrots, cauliflower, turnips, etc. and pour the liquid over them. Add some beetroot if you want it to turn out pink.

Four hours later, strain off the liquid, and pour it over thinly sliced ginger, and eat the veg.

Eat the ginger within 48 hours, or strain and store in a fridge or freezer, or risk leaving it in the unsterilized state for longer--possiblility of botulism if left in the vinegar at room temperature for longer, according to the original...

It also states that 1 cup of vinegar, 1/4 cup of sugar, and 1 tablespoon of salt is enough for 1 kg of ginger....

And it is really good!