I made candied ginger yesterday following Alton Brown's instructions. It was perfect.

Today I'm using the left over water from simmering the ginger to make a ginger simple syrup. 3 cups "juice", 1.5 cups white sugar and 1.5 cups dark brown sugar simmered with 1.5 Tablespoons black pepper corns. I put this together from a bunch of googled sources.

Candied Ginger
From http://www.foodnetwork.com/recipes/alton-brown/candied-ginger-recipe/index.html

Follow his instructions exactly...put instead of 20 minutes it took 40 minutes for the sugar to recrystalize for me. I also saved the extra water plus made more by boiling the peelings. Oh, and before I weighed the ginger I drained it then put it in the salad spinner to get rid of more water. You'll understand more after reading the recipe. Comments are also mildly useful. Do stick close, do stir a lot. It does go really fast at the end so have your racks set up ahead of time. I sliced by hand.

They seem like they will dry quickly. This technique might do great for citrus rinds as well with maybe several pre boils.

At the start when you pile on the weighed sugar and just .25 cups of liquid it seems like it is impossible but when put on the heat it all melts and forms a syrup.

Follow his measurements exactly.
after peeling I had .75 pound of ginger.