English Cucumber & Ginger Conserve
Yield
12 half-pintsPrep
15 minCook
1 hrsReady
36 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
english cucumber
|
*
|
| 8 | cups |
sugar
|
|
| 1 | x |
ginger root
size of a lemon |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
english cucumber
|
*
|
| 1.9 | l |
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 .
