Posted by: pwhayes 05-31-99 6:06 PM
English Cucumber and Ginger Conserve
4 large English cucumbers
8 cups sugar (4 pounds)
Piece of ginger root size of a lemon
Peel and thinly slice cucumbers, cover with sugar and let stand for 24 hours.
Strain cucumber juice and sugar into a preserving kettle, reserving cucumber slices. Simmer juice gently until sugar dissolves.
Tie ginger into a cheesecloth bag and bruise it with a hammer. Add bag to syrup and boil for 45 minutes.
Add cucumber slices and boil for ten minutes.
Leave mixture in preserving kettle and let it stand, covered, for 12 hours.
Boil mixture hard for 15 minutes; remove and discard ginger.
Ladle conserve into hot, sterilized jars and seal immediately.
Makes approximately 12 half-pints of delicious crunchy conserve