Recipe#5197

Title: ENGLISH CUCUMBER AND GINGER CONSERVE

SOAR

   4       lg           English cucumbers
   8       c            Of sugar (4 pounds)
                        Piece of ginger root the
                        -size of a lemon
  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 .  Makes approximately 12 half-pints
  of delicious crunchy conserve.