How to store ginger

The healing properties of grated lemon with honey and ginger

Firstly, it must be said that all three products have special properties that successfully help treat quite a large number of diseases.
Secondly, ginger, honey and lemon are in perfect harmony with each other, thereby forming a unique healing cocktail that will help cope with fatigue, strengthen the immune system, cleanse blood vessels, fight colds and even lose weight.
Thirdly, a mixture of grated ginger, honey and lemon is not only healthy, but also quite tasty, which can be used on cold days while sitting with a cup of tea.

How to store fresh ginger: methods

Bury the ginger in a pot of soil and place it in a cool, dark place. If the leaves sprout, they can be used to brew medicinal tea.

Pregnant women are divided into two categories: those who adore ginger and are worried about the harmlessness of pickled ginger during pregnancy, and those who are not familiar with ginger, but have heard from all sides about the benefits of this spice for pregnant women.

Of course, ginger root, like any product, can remain in the refrigerator for some time.

Ginger as a medicine and as a seasoning

You can also simply store it in the refrigerator for up to 3 weeks. It will be best stored in a tightly tied bag or closed container. ginger

root

Chopped ginger is laid out on a baking sheet covered with parchment and put in the oven.

To prevent the ginger root from starting to deteriorate and become moldy during storage, you can first wrap it well in a paper napkin, and then just put it in a plastic bag, making sure to let the air out of it. In this form it can lie in the refrigerator for several weeks.

Tea brewed from the white root, with the addition of honey and lemon, is an excellent remedy for colds.

This spice, like no other, has a beneficial effect on the digestive system. This concerns, first of all, helping the stomach to digest what gets into it. In addition, if you get motion sickness, ginger will help you cope with this problem better than medicines from the pharmacy. And if your loved ones don’t have an appetite, just start preparing a dish with the addition of ginger, from which an alluring aroma will spread throughout the house, or brew ginger tea with it - you are guaranteed to soon want to eat.

Read on for an interesting article: climbing plants.

How to keep ginger fresh: ways

The root of fresh ginger is dense, uniform in color, without spots or damage.

Firstly, pregnancy is not a reason to hide all the spices for a long time and far away, and certainly not ginger. The name of the plant is translated from Sanskrit as “a plant that cures all diseases.” Fresh Another way is to store it in alcohol. Pour a whole or chopped piece of ginger with vodka or alcohol and let it brew for several weeks. As a result, it can be used as usual, and the tincture can be added little by little to tea and other drinks.

small portions and wrap in parchment paper. Store in the freezer. Very simple and convenient to use, shelf life is 8 months.

has anti-inflammatory and antitumor properties, therefore it is effective for the prevention of cancer. There are many ways to store ginger root, it is quite easy and simple.

Dry it at 50° for one hour. Then the slices are turned over to the other side and put back in the oven for another hour.

If you only need to save the ginger for a week, you can put it in the refrigerator without packaging. But in this case, there should not be any other products nearby, since ginger has a strong odor that can easily be transferred to them. The best place in the refrigerator to store ginger is in the compartment for vegetables and fruits. Due to Also goes great with vegetables and rice.

A “side” beneficial effect in the treatment of digestion is a decrease in cholesterol levels in the blood. Ginger accelerates the blood, not only eliminating internal problems, but also “revitalizing” a dull complexion, eyes, and uplifting your mood. It also helps remove waste and toxins, mucus from the walls of the digestive organs - “garbage” remaining from the digestion of “heavy” foods.

Ginger is a well-known spice that is found in flatbreads, breads, sweets, and savory drinks. When enjoying dishes with the addition of ginger, not every one of us thinks about the invaluable benefits this white root brings to the body. But it is precisely its high usefulness that explains the fact that this spice is present as a component in any traditional cuisine in the world, and is also one of the most used medicinal plants known to mankind today. Of course, this precious spice shows its best qualities only if you know how to choose ginger and follow these rules.

If you sacrifice perfect freshness

In China, ginger is endowed with aphrodisiac properties; from Chinese, the name of this root is translated as “masculinity.”

Ginger is recommended for nausea, both during pregnancy and for seasickness. Ginger will save pregnant women from all kinds of respiratory diseases and provide them with vitamins.

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Nutrients in honey, lemon and ginger

Honey has long been used as an anti-inflammatory and antiseptic. It contains amino acids, beneficial macro- and microelements, natural sugar and vitamins A, B, C, K, E, P.

Honey is rich in substances that increase the body's defenses. Also, it is used as a general strengthening, tonic and nourishing agent.

Lemon is one of the best sources of minerals, fiber, pectin and vitamins C, E, A, B and P. To cleanse the body of waste and toxins, stabilize metabolism and improve hormonal levels, you need to eat at least one piece of lemon every day.

As for ginger, its healing properties: improving appetite, metabolism, stimulating proper absorption of food, purifying the blood, activating memory and brain function.

Recipe for a vitamin mixture of lemon, ginger and honey to improve the functioning of the immune system

Ingredients:

Lemon - 4 pcs.

Ginger root – 400 g

Cooking method:

Rinse the lemons with warm water and cut into 4-6 wedges. This is necessary so that they fit well into the meat grinder. There is no need to peel the lemons. It contains quite a lot of useful substances and valuable oils. Next, wash and peel the ginger root. We cut it into small cubes or grate it, whichever is more convenient for you.

Then the pieces of lemon and ginger need to be well twisted in a meat grinder. If you don't have a meat grinder at home, you can use a blender. This is not important. The main thing then is to turn the medicinal mixture into puree.

Lemons contain many vitamins and are very beneficial for human health. Citrus fruits can be prepared for future use by grinding them with sugar to be eaten regularly to strengthen the immune system. The properties and secrets of preparing lemon with sugar will be discussed in more detail in this article.

How and how long can pickled ginger be stored, can it be frozen: conditions and shelf life

If you bought pickled ginger in bulk, place it in a jar and close the lid, do not store it in an open bag.
You can freeze pickled ginger along with the marinade in airtight vacuum containers or zip-lock bags.
If you have a large amount of ginger, divide it into small portions. Ginger, either pickled or fresh, cannot be re-frozen after defrosting.

Packaging of pickled ginger
Important! Pickled ginger should be stored in the refrigerator. Its shelf life is up to 1 month, provided that the container is tightly closed.

Benefit

The benefits of lemon preparation with sugar are due to the presence of a component such as lemon. Citrus fruit contains many vitamins and has a beneficial effect on the condition of the body as a whole. Among the useful properties are the following:

the cardiovascular system will be fine if you take lemon;
lemon helps improve brain activity;
strengthens the nervous system;
strengthens the immune system and protects the body from the influence of negative external factors;
relieves headaches;
normalizes blood pressure levels;
helps remove toxins from the body;
Helps burn fat, which promotes weight loss.

Contraindications

In certain cases, lemon with sugar can harm the body. First of all, this is due to certain health problems that a person has. Eating this product is contraindicated in the following cases:

Allergic reaction to citrus fruits.
It is not recommended to consume lemon in large quantities for people who suffer from high blood pressure.
Gastrointestinal diseases such as gastritis and ulcers. In this case, the product can aggravate the patient’s condition, causing an exacerbation of the disease.
Acute inflammatory diseases of the larynx and trachea.
Not recommended for children under three years of age.

You should also remember that lemon negatively affects tooth enamel, destroying it. After each use of the product, it is recommended to rinse your mouth with warm water.

Lemon with sugar can be eaten as a general tonic. It is not necessary to stock up the product in large quantities for future use. In certain cases, a slice of lemon sprinkled with sugar will help alleviate the patient's condition.

For colds that are accompanied by a sore throat and high temperature, it is recommended to take a lemon, simmer in boiling water, cut into thin pieces and sprinkle with granulated sugar. The entire portion must be eaten at one time and within half an hour the sore throat will significantly decrease and the body temperature will drop.

Lemon with sugar has a beneficial effect on intestinal microflora. The product is recommended for use during food poisoning. Since the fruit helps burn fat, it is recommended to include it in the diet during a diet.

In the absence of contraindications and allergic reactions, lemon with sugar can be consumed daily. The product is a good alternative to jam and can be served as a healthy dessert for tea. Lemon with sugar is recommended to be included in the diet during pregnancy to improve the body's protective functions.

The product will help expectant mothers get rid of many health problems:

During pregnancy, many women suffer from constipation, and lemon with sugar is an excellent preventive measure for this disease;
alleviates the condition during toxicosis;
promotes the active formation of fetal bone tissue due to the high content of vitamin C;
eliminates swelling and prevents its appearance;
helps get rid of belching.

How to choose citrus fruits?

To make the dessert as tasty and healthy as possible, it is important to use only high-quality ingredients for its preparation. Regardless of the variety, the taste of the fruit is almost always the same. Only if stored improperly or if treated with chemicals, the pulp may have an unpleasant bitter taste.

The cause of bitterness can also be the immaturity of the fetus. When choosing fruits, it is important to find ripe fruits. The size and texture of the peel won't tell you much about the ripeness of the lemon, but it will help visually determine the presence or absence of damage and rot. When choosing a fruit, you should consider the following recommendations:

The color of the peel should be uniform, without green spots.
The skin should not have any damage, black spots, depressions or bulges.
Even unpeeled lemon has a distinctive citrus aroma. The lack of aroma indicates that during cultivation the fruits were subjected to frequent treatment with chemicals.
You can check the ripeness of the fruit by squeezing it in the palm of your hand: the skin should be moderately elastic and elastic. A peel that is too dense and hard will indicate that the fruit is not ripe. A soft skin that loses its shape when pressed on it, on the contrary, indicates that the fruit is overripe.
You can check whether the lemon has been treated with chemicals using a napkin. She needs to lightly rub the skin of the fruit, which should leave traces of essential oils. If no traces remained, then the fruit was treated with chemicals for longer storage.

Fruits with thin and smooth skins, as a rule, contain more useful substances. This is due to the fact that the fruits were collected during the first fruiting of the plant.

It is not prohibited to purchase unripe lemons. Only if you buy unripe fruits, it is not recommended to eat them immediately. The fruit must sit at room temperature for some time to fully ripen.

How to cook?

Cooking lemon with sugar allows you to preserve the beneficial properties of citrus fruits longer. There are several options for preparing the workpiece, which differ in the technology itself. Candied lemon can be in the form of whole slices, grated or twisted through a meat grinder. Making such a dessert at home is very simple, you just need to follow simple recommendations.

Slices in a jar

Cut lemons and sugar can be stored in the refrigerator throughout the winter. To do this, you just need to thoroughly clean the fruits from dirt and place them in sealed jars. If desired, the fruit peel can be pre-peeled.

To prepare the preparation for the winter, you will need an equal amount of citrus fruits and granulated sugar. If desired, the amount of sugar can be changed depending on personal taste preferences. A kilogram of ripe fruits must be thoroughly cleaned of contaminants. Next, the fruits are cut into pieces no more than 0.5 centimeters thick.

Jars with sealed lids also need to be thoroughly washed and doused with boiling water. After the containers have dried, you need to pour a small layer of sugar on the bottom and place lemon slices on it. Each subsequent layer of lemons is sprinkled with granulated sugar. In total, one kilogram of sugar should be consumed.

After filling the jars, they must be closed with a tight lid and stored in a dark, warm place. The preparation should be infused at room temperature for one week. During this time, the granulated sugar will completely dissolve and the jars can be put into the refrigerator.

pureed fruit

This option for preparing the product is more reminiscent of jam in consistency and taste. In this case, the lemon will need to be chopped, and not used in the form of whole slices. To prepare the dessert you will need one kilogram of citrus fruits and two kilograms of sugar. First of all, you need to prepare the fruits.

It is recommended to completely immerse the lemons in cold water and leave to soak for thirty minutes. After the fruit has soaked a little, the peel must be thoroughly rubbed with a hard dishwashing sponge and simmered in boiling water. Before further processing, lemons must be thoroughly dried.

Clean and dry lemons must be cut into medium-sized pieces or slices. During the cutting process, it is important to remove all the seeds from the pulp. The chopped fruits are scrolled using a meat grinder. The resulting mass is combined with sugar and mixed thoroughly. If desired, the mixture can be punched with a blender, but the consistency of the product in this case will be more liquid.

Before putting the dessert into jars, let the lemon mixture and sugar sit for an hour in a warm place. This is necessary for complete dissolution of granulated sugar. It is recommended to stir the mixture every ten minutes.

Glass jars are thoroughly washed and sterilized beforehand. The lemon mass is distributed into jars, after which the containers must be closed with thick plastic lids. For better sealing, the top of the jar with a lid can be wrapped in thick fabric, tied with rope, or covered with parchment. The dessert is stored in the refrigerator or any other cool place.

You also need to peel one small ginger root. Ginger and lemon are passed through a meat grinder. Sugar is added to the resulting mass and left to brew for an hour. Instead of granulated sugar, you can use fresh honey.

The resulting homogeneous mass is placed in sterilized jars and tightly closed with lids. Despite the enormous benefits of this product, it should be remembered that ginger can harm the gastric mucosa.

For the recipe for lemon puree with sugar, watch the following video.

Hello, dear girls!!!

Almost all the girls are doing twists, pickles and jams, but I just sit and read. Because I stopped doing this a long time ago. For different reasons. But yesterday I looked into the refrigerator and realized: no, I’m still making preparations. Or rather, one preparation - lemon and ginger. Previously, I only made lemon, but two years ago I found on the Country of Mothers website that many people add ginger to it. And now I do it with ginger.

So I offer a very healthy and tasty lemon to add to my collection of recipes.

Here's how I make it (sorry, some of the photos are from the Internet, I didn't think they would be needed).

I buy lemons and ginger. This year there were 15 pieces, 1500 grams of lemons. Sometimes (if they are wilted) I put mine in boiling water for a couple of minutes. After this, more juice is obtained.

I cut the first one across and find out how thick the white layer is. If it is very thick, then I cut it off. First, I thinly cut off the yellow skin, and then peel the white layer from the lemons.

If the white layer is thin, then I simply cut it straight into circles. You need to cut over a bowl to collect all the juice that flows out:

I check each circle against the light to remove all the seeds (they, like the white layer, give off bitterness; but if the white layer is just slightly bitter, then the seeds are very bitter): And now I proceed to the most important process - I twist the lemon slices in a meat grinder and, if I removed the skin separately:

It turns out like this:

Now it's ginger's turn. I bought a small piece and broke off one shoot about 4 cm long. Here it lies next to a tablespoon: I wash it, clean it, wash it again and rub it on a small grater directly into the lemon mass.

And I season everything with sugar. The correct way is to give 1 kg of lemons 1 kg of sugar. I only did this a couple of times at first. And now no more than one quarter. And this time I generally gave one cup of 250 ml of sugar:

I stir everything:

and package it in jars washed with very hot water. This is what came out: one jar was about 800 ml (there was a kilogram of plum jam), one jar was 670 ml and a little in a mug. We have already eaten a little from the smaller jar: For the most part, we add this lemon to tea:

Just be aware that a small sediment of lemon pieces will form at the bottom of the cup. And about ginger: it's a matter of taste. If you don't like it, just don't add it.

I store it in the refrigerator. Since nothing is cooked here, all vitamins, especially vitamin C, are safe and sound. You can use this pie preparation for filling or dough.

Bon appetit everyone and more vitamins!!!

Want to cook ginger, but don't know how to do it at home? It's simple - all you need is

buy the right root. Then it can be cooked in sugar, this is the well-known pickling of ginger, and ginger can also be added in pieces to tea and various dishes.

Ginger is supplied to us mainly from China, but the root itself also grows in Australia, Indonesia, and Southeast Asia. Local residents know about the healing power of ginger, so they use it regularly. The benefits of ginger have been proven in practice. The doctor asks a patient with a cold whether he has eaten ginger. If not yet, he gives a couple of days for treatment with ginger, and if the root didn’t help, he prescribes medications.

The simplest recipe for immunity is to prepare ginger slices with lemon and sugar. The dish we offer is suitable as a snack, it can be used for sushi, or you can make candied root and enjoy candied ginger as a dessert.

So, you bought ginger root, which means you need to cook it. It's easy:

the root must be thoroughly washed and peeled;
cut into thin slices using regular vegetable peeling or a knife;
pour lemon juice;
add sugar.

1 kg ginger;
3 lemons;
15 tablespoons of sugar.

If you want a smaller portion, please:

300 grams of ginger;
1 lemon;
5 tablespoons of sugar.

Thus, you can pickle as many roots as you like at home. After a day, the ginger will still burn, and after two days you can safely eat it with meat and fish dishes, porridges, and add it to tea.

Ginger burns fats, normalizing metabolic processes, improves digestion, is useful for nausea, alleviates toxicosis, and cleanses the intestines.

Tip 1: How to store ginger root

Other articles If After all, dried ginger retains all its beneficial properties and taste. At the same time, prepared at home, it turns out to be much more aromatic than the ginger powder that is sold in the store. Ginger After all, only low above-zero temperatures and high humidity will help keep ginger fresh. And then only for a short time. Today Having understood the principles of choosing ginger and where to store ginger, it would be nice to know the benefits of ginger and how to use it.

You will need

Candied ginger lasts for about three months. Peeled ginger cut into strips should be poured with sugar syrup made from equal parts of sugar and water, brought to a boil and cooked until the syrup begins to caramelize. After this, the ginger strips should be placed on parchment and slightly dried, rolled in sugar or powdered sugar and dried in the oven. It is best to keep candied ginger in a tightly closed glass or ceramic container. The resulting syrup can be added to tea or compote.
Pickled ginger can be stored in the refrigerator for about a month.
Admired by its beauty, taste and aroma, we are in a hurry to find out how to prepare pickled ginger ourselves. And everything seems to be working out, but that beautiful pink shade is missing.
To prepare classic ginger tea with cardamom, you need a finely chopped 3-4 cm piece of ginger, two cardamom pods and half a liter of regular green tea. Ginger and cardamom are boiled with green tea for 20 minutes, then half a lemon and 3 tsp are added. honey (cloves, cinnamon or mint if desired). After another 5 minutes, the drink is removed from the heat and infused for at least a quarter of an hour. Ginger tea can be consumed both hot and cold.

Instructions

Dried ginger root is very easy to store. For example, in the refrigerator or at room temperature, the shelf life is about 6 months. Before use, you need to soak it in water for at least 6 hours. If Ginger The ginger root
So that the ginger root does not dried and not wrinkled, it is packed in cling film, but in such a way as to completely exclude the access of air.
A small plastic bag with a zipper or a bag designed for freezing food is suitable for this. If In compotes or jelly - 2-5 minutes before readiness, then stir thoroughly. Ginger is added to dishes cooked in oil when fried with other spices. The most
There is an easier way to preserve ginger in sugar - strips of the root remain in the syrup; after a short boil, the ginger-sugar mass just needs to be cooled and put in the refrigerator. Cut Store in the refrigerator. The secret of Translated, it means “pickled young ginger root with vinegar and sugar.” It is the word “young” that is important. Since the roots collected at the early and middle stages of ripening contain special flavonoids, which, when in contact with vinegar, give a pink color. Without living in the east, you can hardly buy a young root. It is possible to grow ginger yourself or buy the youngest of what is available in the store, and then tint everything with beet juice. These are the nuances that Eastern cooking conceals about pickled ginger. Ginger ice cream is also known
If It should have a beautiful appearance, be heavy and elastic, with a smooth skin and a spicy aroma. You should not buy a wrinkled or soft root, these are the first signs that it has already begun to fade.
root root Scrape off the skin with a knife.
Before sending ginger for storage, it is inspected for spoiled areas. Wipe with a paper napkin so that it is not wet. The ginger skin is not peeled off. Firstly, it is thin, and secondly, it protects the root from drying out. To It is best to grind the root using a grater. The healing Due to the warming effect of ginger on the body, it is especially valuable for residents of places with cold climates. Juice can be squeezed out of
If you add alcohol or vodka to the juice, the resulting mixture will be stored in a dark, cool place for up to three months. Instead of
Many people who are losing weight are concerned about the calorie content of pickled ginger. After all, it is sweet, and without a doubt, it contains sugar. However, there is nothing to worry about here, because per 100 g of pickled root there are only 63 kcal. Pickled ginger contains 1 g of protein, 5 g of fat and 4 g of carbohydrates.
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Losing weight with ginger is easy

Make ginger tea for weight loss if you want to get in shape after the winter months, if you are on a diet and just want to feel great. The recipe we offer with ginger root is easy - you will learn how to brew a tasty and healthy drink.

You can use both black and green tea for brewing. Immediately put 3-4 slices of ginger into the cup. If you don’t like the taste too rich, add 1-2 slices. Pour boiling water over the tea, cover with a saucer and lid for 5-7 minutes.

Since our preparation is universal, you can brew only it, without tea. Brew ginger with lemon

boiling water and drink - no need to add more sugar.

stabilizes blood sugar levels;
is a powerful energy drink and fat burner - you just need to know how to drink tea with ginger correctly for weight loss;
normalization of metabolic processes.

A diet with ginger will help you lose extra pounds - introduce ginger into your diet and 3-4 kilograms will go away unnoticed. To get the best results, you will have to work hard: balance the menu, introduce physical exercise and training into your daily routine, because you can lose weight with the help of ginger only at first, by accelerating the oxidative processes of fatty acids.

Healing mixture (ginger, honey, lemon) - a recipe for coughs and colds. Detailed description of preparation with photos. How to properly take a mixture of ginger, lemon and honey.

Cooking time: 10-15 minutes.

Calorie content per 100 g - 120 kcal.

An epidemic of influenza and ARVI always strikes at the wrong time. For example, when you have a rush at work due to the end of the year, preparation for the New Year holidays, or other pleasant and not so pleasant problems that are easier to solve in full health. Although, of course, you never want to get sick. Therefore, during the cold season, you need to try to strengthen your immunity as much as possible. And this is best done using proven folk remedies. In cooking, it is known as a seasoning for meat and fish dishes. But in fact, its application is much wider. The fact is that this healing root contains such a huge amount of useful substances that in some cases it can replace a medicine. It can improve digestion, appetite, cleanse the blood, lower cholesterol and normalize blood pressure. But the most important thing is its powerful anti-inflammatory and antimicrobial properties, thanks to which it can be used to more easily and quickly overcome viral and colds (eat and lose weight info). By mixing it with lemon and, you will get an excellent remedy that strengthens the immune system, helping to cure coughs, sore throats, and resist pathogenic viruses. This mixture is incredibly easy to prepare and can be stored in the refrigerator for a very long time.

How to prepare ginger in sugar for storage: cooking recipes

Important! If you haven't tried candied ginger yet, we recommend trying this delicacy. The advantage of making your own treats is that you will be sure that there are no harmful additives, which is good for your health.

Cooking ginger in sugar requires some free time, but is easy to do:

Prepare the necessary ingredients: peeled ginger root (300 g), water (2 cups), sugar (2 cups).
Pour sugar into an enamel pan and pour in water. Bring the syrup to a boil, stirring it.
Then add pre-chopped ginger cubes and mix thoroughly. Cook this mixture over low heat for at least 45 minutes.
Place the mixture in a sieve. The liquid that drains is perfect as an additive to tea.
Give the ginger a little time to cool, then roll the pieces in sugar, carefully place them on paper and leave to dry.
In 5 hours the candied fruits will be ready. Store them in a jar in the refrigerator.

Ginger and sugar can be stored for a long time. This delicacy can last in the refrigerator for up to 2 months, but is eaten faster, as practice shows.

If you roll the ginger pieces in sugar and lightly sprinkle them with cinnamon, the taste will be very piquant.

If you have dry ginger, you can easily make candy from it. Dried ginger should be cut into pieces, slices. You need to soak it first.

Important! To remove the sharpness, ginger needs to be soaked, changing the water periodically. The “age” of the ginger also matters: the older, the spicier.

Candied ginger

The benefits of ginger are great, but do not forget that there are contraindications for use. Even if there are no contraindications, excessive consumption of ginger is undesirable. Don’t set yourself the goal of stocking up on as much ginger as possible; it’s available on supermarket shelves all year round. Remember that the product can be stored for 6 months when frozen, and 1-2 months in the refrigerator. We also recommend marking the container or bag with the date, then you will know exactly when the product expires.

We invite you to watch a video in which you will see how to cook ginger in sugar.

Preparation of a healing mixture (ginger, honey, lemon). Recipe for coughs and colds.

Take:

100 g ginger root.
5-6 tablespoons of honey.
1 lemon.

Cut the skin thinly from the ginger root. Grate it.

Wash the lemon thoroughly. Cut it into slices. Remove the seeds, if any.

Place lemon slices in a thin layer on the bottom of a glass jar. Leave the remaining lemon for now.

Combine grated ginger with honey and stir.

Spoon some of this mixture on top of the layer of lemons. Add lemons again. And so, alternating layers, fill the entire jar. At the very top there should be a mixture of ginger and honey.

Grated ginger with lemon and honey should be stored in the refrigerator. In this form it can stand for about a month or even more.

How to take a mixture of ginger, lemon and honey?

There are no strict instructions on this matter. To combat flu and colds, it is best to add the mixture to tea (not very hot tea!) and drink throughout the day. Choose the amount of mixture to your taste. For some, a teaspoon will be enough, for others a tablespoon. Don’t forget that ginger is bitter, so add it gradually (eat and lose weight info). Lemon slices from this mixture can simply be used like sore throat lollipops - slowly dissolve them in your mouth throughout the day. This will help you relieve pain and sore throat. It is also important to remember about contraindications. It is believed that ginger should not be abused by those who suffer from gastrointestinal diseases, high blood pressure and allergies. It is also contraindicated in very young children under three years of age.

Recycling for home storage

Ginger root is used up slowly, but there are several ways to preserve it so that all its beneficial properties are preserved until the next time you cook.

Drying

Dry ginger at room temperature for a long time; it is better to use an oven or a special electric dryer.

To prepare ginger in the oven, you need:

Rinse the tubers and peel them (for this it is convenient to use a teaspoon with a sharpened edge).
Cut into thin slices.
Line a baking tray with baking paper and place the slices on it in one layer.
Place the baking sheet in an oven preheated to 50–60 degrees.
Dry with the door open for two hours.
Check for readiness: if the plate breaks easily, making a quiet crack, if there are no soft or wet areas in its thickness, then drying is complete. If not, continue to dry and periodically check for doneness.

Tea with the addition of dried ginger is useful during pregnancy, namely to relieve toxicosis.

In an electric dryer, ginger is dried in accordance with the instructions that come with the specific model.

Pickling

There are a huge number of recipes for pickled ginger. The main differences are in additional ingredients: some housewives add beets, radishes, apples and spices. We will provide the basic recipe.

Ingredients:

ginger - 60 g;
hot water - 100 ml;
salt - 10 g;
sugar - 4 g;
vinegar (table or apple) - 1 tablespoon.

To prepare, the root is peeled and cut along the grain as thin as possible. The plates are placed in a glass jar, covered with salt and poured with boiling water.

The young ginger root will react with the vinegar and eventually change color to pink. This will not happen with an old root.

The cooled water is drained, leaving enough so that the plates remain in the liquid. Add vinegar and sugar, mix, close the jar and put in the refrigerator. In this form, ginger is already ready for use, but over time its taste improves.

The technology for marinating in rice vinegar is slightly different. For this you will need:

ginger - 500 g;
salt - 10 g;
sugar - 100 g;
rice vinegar - 250 ml.

Peeled ginger cut into slices is sprinkled with salt and left for 1 hour. Combine vinegar and sugar in an enamel saucepan and bring to a boil. Ginger slices are placed in a glass jar with a tight-fitting lid, poured with hot marinade, sealed and left to cool. Then put it in the refrigerator. The product can be served immediately after it has cooled.

Pickled ginger is contraindicated for ulcers and gastritis.

If you want to give the preparation its usual pink color, marinate the ginger in red wine.

Required ingredients:

ginger - 200 g;
sugar - 25 g;
table vinegar - 30 g;
salt - 10 g;
water - half a glass;
dry red wine - 80 g.

Peel the ginger roots, place them in a saucepan, add water and bring to a boil. Cool, cut into thin slices and place in a glass jar. Vinegar, water and wine are poured into the pan, salt and sugar are added. Bring to a boil and pour this mixture over the ginger. Cover with a lid, let cool and put in the refrigerator. The product is completely ready in three days.

Sugaring

It is convenient to store candied slices in a glass jar or canvas bag at room temperature in a dry, dark place. This is a tasty and healthy treat for tea.

100 grams of ginger contains double the daily requirement of magnesium (for an adult), the daily requirement of iron and half of the daily requirement for calcium.

First you need to prepare a syrup from water and sugar (1:1 proportions), dip thin slices of ginger into it and boil for 15 minutes.

Having taken out the pieces, roll them in sugar or powdered sugar, place on a baking sheet lined with paper and dry for 30 minutes in an oven preheated to 80 degrees.

The calorie content of candied ginger is at least 300 kcal per 100 g of product. If you want to lose weight, use the fresh root.

Candied ginger is no less tasty. Pour half a kilo of peeled and chopped ginger with water, bring to a boil and cook for 30 minutes. Separately, you need to cook syrup from 500 ml of water and 500 g of sugar.

After removing the ginger pieces from the boiling water, place them on a plate and let dry, then cook for 15 minutes in boiling sugar syrup.

Dry the finished candied fruits on parchment paper and sprinkle with granulated sugar (or powder).

Ginger with honey and lemon

A mixture with lemon and honey is considered an excellent remedy for strengthening the immune system.

Required ingredients:

lemon - 2 pieces;
fresh ginger - 200 g;
honey - 100 g.

The rhizome is washed and peeled. The lemon is thoroughly washed with a brush, then together with the ginger it is passed through a meat grinder or crushed in a blender. Add honey, mix and let it brew in a dark place for 24 hours.

Remember that lemon and honey can cause a severe allergic reaction. Start taking the mixture with small doses and carefully monitor your health. Even if you are not allergic, do not take the product for more than one month.

Alcohol infusion

Alcohol tincture of ginger is used as a flavoring additive, in folk medicine - to treat colds, relieve headaches, premenstrual syndrome and even for weight loss.

Ingredients for alcohol tincture:

medical alcohol - 0.5 l;
fresh ginger - 400 g;
lemon - 1 piece.

Dilute alcohol with water in a ratio of 1:2. Peel and chop the root, pour it with diluted alcohol. Leave in the dark for 2 weeks. Strain and add lemon juice.

Ginger in alcohol helps cope with muscle pain that occurs during intense physical activity.

Take 1 teaspoon before meals.

Ingredients for the vodka recipe:

vodka - 1 l;
fresh chopped ginger - 400 g;
lemon - 1 piece;
honey - 3 tablespoons.

Mix vodka and ginger, leave for 2 weeks in a dark place. Strain, add honey and lemon juice.