English Cucumber and Ginger Conserve

36 hours Prep: 15 minutes Cook: 1 hours

1548 calories per serving view nutrition facts

12 half-pints suggest servings

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Ingredients

4	large	english cucumber
8	cups	sugar
1	x	ginger root	size of a lemon

Directions

Peel and thinly slice the cucumbers, cover with sugar and let stand for 24 hours.

Strain the cucumber juice and sugar into a preserving kettle, reserving the cucumber slices, and simmer the juice gently until the sugar dissolves.

Tie the ginger into a cheesecloth bag and bruise it with a hammer.

Add the bag to the syrup and boil for 45 minutes.

Add the cucumber slices and boil for ten minutes.

Leave mixture in the preserving kettle and let it stand, covered, for 12 hours.

Boil the mixture hard for 15 minutes; remove and discard the ginger.

Ladle the conserve into hot, sterilized jars and seal immediately .

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Nutrition Facts

Serving Size 400g

Amount per Serving

Calories 1548 0% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 0mg	0%
Total Carbohydrate 400.0g	133%
Dietary Fiber 0.0g	0%
Sugars 400.0g
Protein 0.0g	0%

Vitamin A	0%		Vitamin C	0%
Calcium	0%		Iron	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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