Ginger Healthy Recipes: Pickled Cucumbers with Ginger

Health Benefits of Ginger

A good source of vitamin C, magnesium, potassium, copper, and manganese, ginger is listed as an herbal medicine with carminative effects: a substance that promotes the release of intestinal gas. It's also an intestinal spasmolytic, which relaxes and soothes the intestinal tract. That means it can settle an upset stomach, relieve vomiting, and ease gas and diarrhea discomfort; but it's also effective in preventing nausea in the first place.

Made into hot tea, ginger releases the compounds gingerol and protease, bringing a rush of comforting warmth that actually increases cardiovascular circulation.

Numerous studies have shown the effectiveness of ginger as a pain reliever, but the way it eases nausea and vomiting has to do with its ability to stimulate the flow of saliva. This is particularly effective for morning sickness (very safe, with only a small dose required) and motion sickness (said to be even more effective than the over-the-counter drug Dramamine).

Ginger reduces side effects associated with chemotherapy, including dizziness, nausea, vomiting, and cold sweating. Studies also show ginger to be protective against osteoarthritis pain and several cancers, including ovarian, colorectal, lung, and breast cancers. http://foodfacts.mercola.com/ginger.html

Ingredients:

• 4 cucumbers, peeled
• ½ cup sea salt
• 1 cup brown rice vinegar (hw: apple cider ?)
• 2 tsp stevia, or to taste
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 6 tablespoons sliced fresh ginger, peeled

Procedure:

1. Slice the cucumbers very thinly. Place in large bowl and sprinkle ½ cup sea salt. Using your hands, toss the salt throughout the cucumbers and lightly squeeze the slices as you toss. Cover and let sit at room temperature for 1 hour. The salt will draw the water content out of the cucumbers.
2. Pour the cucumbers and liquid into a colander to drain. While in the colander, use your hands to squish out as much water as possible. Return cucumbers to bowl.
3. Add the vinegar, sugar, salt, pepper, and ginger. Toss to combine. Cover and refrigerate 12–24 hours.
4. Remove from refrigerator and taste. It should be tart with a bit of sweetness and spice. Adjust flavors if necessary by adding more sugar or pepper. If it tastes watery, drain some liquid and add more vinegar.

This recipe makes four servings.
(From Healthy Recipes for Your Nutritional Type by Dr. Mercola)